Minestrone with White Beans

Minestrone with White Beans

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A steaming bowl of minestrone and some crusty Italian bread... life is good!

Ingredients

  • 3 Tbsp olive oil
  • 3 cloves garlic minced - divided
  • 1 Cup onion finely chopped
  • 5 Cups vegetable stock
  • 1 28 oz. can plum tomatoes chopped, including juice
  • 2 Cups russet potato peel and 1/2' dice
  • 1 Cup zucchini trim ends and 1/4' rounds
  • 2 Cups green beans trim ends and 2' length
  • 1 Cup carrots peeled and 1/4' rounds
  • 1 can cannelloni beans 19 oz, rinsed very well, substitute white kidney beans if you can't find cannelloni beans
  • 2 Tbsp oregano fresh, minced
  • 1 Cup elbow macaroni
  • 1 can tomato paste 6 oz
  • 1/4 Cup parsley fresh - finely chopped
  • 1/4 Cup basil fresh - finely chopped
  • 1/2 tsp pepper
  • 1/2 tsp salt

Instructions

  • Heat oil in dutch oven over medium heat. Add onion and half of the garlic and saute until onion is translucent - about 5 minutes. Add stock, tomatoes (with juice), potato, zucchini, green beans, carrots and oregano. Increase heat to medium high and bring to a boil. Reduce heat, cover and simmer until veggies are tender - about 25 minutes.
  • When vegetables are tender, uncover, raise heat and bring to a boil. Stir in rinsed cannelloni beans and pasta. Reduce heat, cover and simmer until pasta is tender - about 11 minutes.
  • Remove 1 Cup of broth to a bowl and stir in tomato paste, basil, parsley, pepper, salt and remaining garlic. Return mixture to soup pot and whisk lightly.
  • Adjust seasoning.

Notes

Soup is very thick. You can thin with additional stock or water if you wish. A steaming bowl of minestrone and some crusty Italian bread... life is good!
Enjoy!

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