Classic Minestrone Soup

Classic Minestrone Soup puts olive oil, finely chopped onion and chopped celery at the center of a soup recipe and finishes in about 55 minutes, enough for 8 servings.

• Yield 8 servings
• Ready in 55 minutes
• Prep 30 minutes
• Cook 25 minutes

Ingredients

• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 3/4 cup chopped celery (about 2-3 ribs celery)
• 1 cup chopped carrots (about 2-3 medium carrots)
• 1 1/2 cups frozen or fresh chopped green beans
• 3 cloves garlic, finely minced or 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 can (28-ounces) crushed tomatoes
• 6 cups chicken or vegetable broth (I use low-sodium)
• 1 can (15-ounces) white beans, rinsed and drained
• 1 cup small pasta, like shells, ditalini or elbow
• Parmesan cheese (for serving)

Instructions

1. In a large 6-quart pot, heat the olive oil over medium heat and add the onion, celery and carrots. Cook, stirring occasionally, until the onions start to soften, about 4-5 minutes.
2. Add the green beans, garlic, basil, salt, oregano and black pepper. Cook for another minute or so, stirring often.
3. Stir in the crushed tomatoes and chicken broth. Bring the soup to a simmer and cook for 8-10 minutes until the vegetables have softened a bit (they'll cook more in the next step).
4. Stir in the beans and pasta and cook for 10-11 minutes until the pasta and vegetables are tender.
5. Season to taste with additional salt and pepper. Serve with Parmesan cheese, if desired.

Loosen a leftover bowl with a splash of water when you reheat it.