The first time I read an Italian-only menu, I noticed a category called minestre where various soups were listed. Later, I learned that Italian cuisine has zuppa, originating as a meager peasant’s ration of broth served with bread and the more hearty minestre. The most hearty of them all, minestrone, is a soup with broth, vegetables and pasta or rice. Besides the basic ingredients, may cooks throw in veggies they have on hand.
Hearty Minestrone
This hearty soup recipe is so nutritious. Besides the basic ingredients, may cooks throw in veggies they have on hand.
Servings: 6
Calories: 260kcal
Ingredients
- 1 tbs olive oil
- 1 19 oz can bean medley drained
- 1 cup green beans trimmed and cut up
- 1 28 oz can diced tomatoes
- 1 yellow onion chopped
- 1 rib celery chopped
- 1 green pepper chopped
- 3 cups beef broth
- 3 cups water
- 1 tsp basil
- 1/2 tsp anise
- 1/4 cup parsley chopped
- 1/2 cup small shell pasta small macaroni or 1 cup small egg noodles
- salt and pepper to taste
Instructions
- In a large saucepan, sauté the onion, celery and green pepper until tender (about 5 minutes).
- Stir in the bean medley, green beans and tomatoes and bring to a simmer.
- Add the beef broth, parsley, basil and anise. Allow to simmer for about 15 minutes.
- Add the water and pasta; simmer until the pasta is tender. Use the pasta’s suggested cooking time as a guide.
Notes
Although meatless, the inclusion of the bean medley means this soup will have plenty of protein and fiber. Try to choose a bean medley that includes Romano, kidney and Lima beans.