Classic minestrone
2
Points®
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 leeks
3 cup(s), medium, cleaned and thinly sliced
Onion
1 small, chopped
Garlic
3 clove(s), minced
Vegetable broth
5 cup(s), low-sodium
Canned diced tomatoes
14½ oz
Uncooked macaroni
½ cup(s), elbow, or other small pasta
Carrots
3 medium, diced
Cooked green cabbage
¼ head(s), small, shredded
Uncooked potato
1 large, all-purpose, diced
Canned cannellini beans
19 oz, (white kidney) beans, rinsed and drained
Frozen green peas
1 cup(s)
Fresh parsley
⅓ cup(s), flat-leaf parsley, chopped
Fresh 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.
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