Hearty Minestrone Soup
If you're looking for a meal to serve on cold winter nights, this hearty minestrone soup recipe definitely fits the bill. It makes enough to serve a huge crowd, with plenty more for leftovers.
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Main Course, Soup
Cuisine Italian
Servings 8 servings
Calories 224 kcal
1 Tablespoon olive oil 1 medium onion diced 2 celery stalks chopped 2 large carrots sliced 1 cup green beans 1 15 ounce can cannellini beans 1 zucchini diced ½ head savoy cabbage shredded 1 24- ounce jar RAGÚ Chunky Tomato Garlic and Onion Sauce 4 cups chicken or vegetable broth 8 ounces elbow macaroni
Heat olive oil over medium heat in a large stock pot.
Add onion, celery, carrots and green beans and saute for 3 minutes, until softened.
Add cannellini beans, broth and pasta sauce and stir to combine.
Bring to a boil, then reduce heat and simmer for 10 minutes until vegetables are tender.
Add pasta and bring pot to a boil, stirring frequently to prevent sticking. Cook for 10 minutes, until the pasta is al dente.
Next, add zucchini and cabbage and cook for 3 to 5 minutes more, until zucchini is tender and cabbage is wilted.
As it cooks, the pasta will absorb the cooking liquid, so it may be necessary to add more broth or water to thin the soup.
Calories: 224 kcal Carbohydrates: 43 g Protein: 11 g Fat: 3 g Saturated Fat: 1 g Sodium: 1048 mg Potassium: 742 mg Fiber: 8 g Sugar: 8 g Vitamin A: 3638 IU Vitamin C: 40 mg Calcium: 95 mg Iron: 3 mg
Keyword hearty, minestrone, pasta, soup