Introduction: Minestrone may well be the most popular Italian soup made today. It is now in fact, as well known to the world as pizza or pasta. Minestrone means “big soup” and is in fact a large vegetable soup that reflects both seasonal and regional variations. What a celebration of flavors!
Prepared and Photographed by: Claudia Davis
Recipe Source: Adapted from Food Network
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- ⅓ pound green beans, trimmed and cut into ½-inch pieces (about 1½ cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and freshly ground pepper to taste
- 1 28-ounce can no-salt-added diced tomatoes
- 1 14-ounce can crushed tomatoes
- 1 15-ounce can low-sodium kidney beans, drained and rinsed
- 1 cup elbow pasta
- 4 cloves garlic, minced
- 1 jalapeño pepper, finely chopped
- ⅓ cup finely grated parmesan cheese
- 2 tablespoons chopped fresh basil
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion, carrot, celery, green beans and cook until they begin to soften, about 5 minutes. Stir in the dried oregano and basil, ¾ teaspoon salt, and pepper to taste; cook 3 more minutes.
- Add the diced and crushed tomatoes, 6 cups of water and bring to a boil
- Reduce the heat to medium low, stir in the pasta and cook for about 15-20 minutes until pasta is half tender
- Reduce the heat to low, add the kidney beans and cook for another 15-20 minutes
- Add the diced garlic and jalapeño pepper, boil 2-3 minutes, remove from heat
- Ladle into bowls and serve with parmesan cheese and chopped fresh basil on top.
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