Name: Minestrone Soup with Kidney Beans, Green Beans, Carrots & Pasta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 sticks celery; 2839 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 3 cloves garlic; 0.68 kg green beans; 3 (398 ml) cans kidney beans; 255 g macaroni (elbow) pasta; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; Italian seasoning; salt

Minestrone Soup with Kidney Beans, Green Beans, Carrots & PastaMinestrone Soup with Kidney Beans, Green Beans, Carrots & Pasta — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 medium carrots

3 sticks celery

2839 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

3 cloves garlic

0.68 kg green beans

3 (398 ml) cans kidney beans

255 g macaroni (elbow) pasta

1 ½ medium yellow onions

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Wash and dry the fresh produce.

Peel, trim, and small dice carrots; trim and small dice celery. Place both in a medium bowl.

Peel, halve, and small dice onions; peel and mince garlic. Add both to the bowl with the carrot and celery.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until softened, 5-6 minutes.

Meanwhile, drain and rinse kidney beans; set aside to drain further.

When the veggies are soft, add broth and tomatoes; stir to combine the soup and bring to a boil.

Once the soup is boiling, add the kidney beans and pasta; stir to combine. Reduce heat to medium, cover, and cook, stirring occasionally until the pasta is partially cooked, about 5 minutes.

Meanwhile, trim and cut green beans into 1-inch pieces.

Add green beans to the soup and continue to cook, stirring occasionally, until pasta and veggies are tender, 3-5 minutes more.

To serve, divide soup between bowls and enjoy!

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