Minestrone

This classic Italian minestrone is the ultimate comfort food for chilly evenings. It combines a rich chicken broth base with an abundance of fresh vegetables like carrots, onions, and zucchini, all simmered until tender. The addition of crushed tomatoes provides a savory depth, while small pasta shells and kidney beans add heartiness and texture. This soup is incredibly versatile, allowing you to use whatever vegetables you have on hand. It&# 226;ÂÂs perfect for meal prep as the flavors meld and improve overnight. Serve it with a sprinkle of Parmesan cheese and crusty bread for a satisfying, home-style meal that feels like a warm hug in a bowl.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 5

Calories: 229.8

Description

This classic Italian minestrone is the ultimate comfort food for chilly evenings. It combines a rich chicken broth base with an abundance of fresh vegetables like carrots, onions, and zucchini, all simmered until tender. The addition of crushed tomatoes provides a savory depth, while small pasta shells and kidney beans add heartiness and texture. This soup is incredibly versatile, allowing you to use whatever vegetables you have on hand. It&# 226;ÂÂs perfect for meal prep as the flavors meld and improve overnight. Serve it with a sprinkle of Parmesan cheese and crusty bread for a satisfying, home-style meal that feels like a warm hug in a bowl.

Ingredients

3 1/2 cup Chicken broth
2 cup Water
1 cup Chopped onion
1 cup Sliced carrots
1 teaspoon Minced garlic
1 can (16oz) crushed tomatoes
1 Medium-size zucchini (6oz) ,

Directions

1
Quarter the zucchini lengthwise and slice into 1/4-inch thick pieces.
2
Cut frozen Italian green beans into 1-inch pieces.
3
In a 3 to 4-quart pot, combine chicken broth, water, chopped onion, sliced carrots, and minced garlic.
4
Bring the mixture to a boil over medium-high heat.
5
Reduce heat, cover, and simmer for 3 minutes until carrots are crisp-tender.
6
Add crushed tomatoes, prepared zucchini, green beans, and pepper to the pot.
7
Return the soup to a boil.
8
Stir in small pasta shells.
9
Cover and simmer for 10 minutes, stirring occasionally, until pasta is tender.
10
Stir in rinsed and drained red kidney beans.
11
Heat through for 1-2 minutes and serve warm.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 229.8kcal

% Daily Value *
Total Fat 10.3g16%
Saturated Fat 2.8g14%
Cholesterol 74.8mg25%
Sodium 89.3mg4%
Total Carbohydrate 6.7g3%
Dietary Fiber 1.7g7%
Sugars 3.4g
Protein 23.7g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, substitute vegetable broth for the chicken broth.

This soup stores well in the refrigerator for up to 4 days. The flavors often improve after sitting overnight.

You can use any small pasta shape you prefer, such as ditalini or elbow macaroni.

If using fresh green beans, blanch them for 2 minutes before adding to the soup to ensure they cook evenly with the other vegetables.

Serve with a sprinkle of Parmesan cheese and crusty bread for a complete meal.

Keywords: minestrone, vegetable soup, italian cuisine, comfort food, bean soup, pasta soup, zucchini, kidney beans, crushed tomatoes, carrots, onion, garlic, green beans, healthy dinner, meal prep, vegetarian option, warm soup, easy recipe, family meal, winter soup

Read it online: https://www.chefs-mate.com/recipe/minestrone-womans-day/