- Makes: 8 Servings
- Ready In: 60 mins
- Prep Time: 15 mins
- Cook Time: 45 mins
Minestrone means “big soup” in Italian and there as many variations as there are cooks. This recipe uses some of the classic minestrone vegetables, don’t hesitate to add any vegetable your heart desires. Serve this with lots of freshly grated Parmesan and good hearty bread to build momentum for that next practice or game.
- Calories: 187
- Fat: 4g
- Protein: 7g
- Sodium: 481mg
- Carbohydrates: 32g
- Fiber: 8g
- Sugar: 6g
Nutritional Information (per serving)
- 1 tablespoons extra-virgin olive oil
1 tablespoon butter or olive oil
2 cloves garlic, minced
1 large onion, diced
2 medium carrots, sliced
2 stalks celery, diced
1 medium potato, diced
1 15-ounce can diced tomatoes
1 teaspoons salt
4 cups chicken or vegetable broth
1 cup fresh or frozen corn
1 cup green beans, cut into 1 1/2” pieces
1 15-ounce can kidney beans, drained and rinsed
1 tablespoon chopped fresh parsley or oregano
1/2 cup chopped fresh basil
- In a large soup pot over medium heat add olive oil, butter or olive oil, garlic and onion. Saute until onion is soft.
- Add carrots, celery, potato and saute a about 5 minutes more.
- Add tomatoes, oregano, salt and chicken or vegetable broth. Bring heat up to simmer.
- Cover and cook 20-30 minutes, until potatoes and carrots are tender.
- Add corn, green beans and kidney beans and simmer for another 10-15 minutes.
- Stir in fresh basil, black pepper to taste and serve with freshly grated Parmesan on top.