Classic minestrone

5
3
2
SmartPoints® value per serving
Total Time
1 hr 1 min
Prep
17 min
Cook
44 min
Serves
8
Difficulty
Easy
Our minestrone uses plenty of vegetables to make it nourishing, and convenient canned beans to keep it easy.

Ingredients

olive oil

2 tsp

uncooked leek(s)

3 cup(s), medium, cleaned and thinly sliced

uncooked onion(s)

1 small, chopped

garlic clove(s)

3 medium clove(s), minced

fat free vegetable broth

5 cup(s), low-sodium

canned diced tomatoes

14½ oz

uncooked macaroni

½ serving(s), elbow, or other small pasta

uncooked carrot(s)

3 medium, diced

cooked green cabbage

¼ head(s), small, shredded

uncooked potato(es)

1 large, all-purpose, diced

canned cannellini beans

19 oz, (white kidney) beans, rinsed and drained

frozen green peas

1 cup(s)

fresh parsley

cup(s), flat-leaf parsley, chopped

basil

2 Tbsp, fresh, chopped or 2 teaspoons dried

table salt

½ tsp

shredded parmesan cheese

6 Tbsp

Instructions

  1. Heat the oil in a nonstick Dutch oven over medium-high heat. Add the leek, onion, and garlic. Cook, stirring occasionally, until golden, 10–12 minutes.
  2. Add the broth, tomatoes, macaroni, carrots, cabbage, and potato; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the macaroni and vegetables are tender, about 20 minutes.
  3. Stir in the beans, peas, parsley, basil, and salt; return to a boil. Reduce the heat and simmer 1–2 minutes. Serve with the cheese. Yields generous 1 1⁄2 cups soup with 1 tablespoon cheese per serving.

Notes

Recipes for minestrone, one of the world’s classic soups, are as varied as the many ingredients called for. Have fun with a small pasta such as farfallini instead of the traditional elbow macaroni. A basket of Italian bread transforms this into a favorite winter supper.

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