Minestrone Soup

By Daphne Hickman

Minestrone Soup

4 steps

Prep:30minCook:45min

Updated at: Thu, 11 Jan 2024 19:14:05 GMT

Ingredients

12 servings

1can pinto beans

drained

1 cancan great northern beans

drained

1can garbanzo beans

drained

4 tablespoonsextra virgin olive oil

3 clovesgarlic

minced or thinly sliced

2 canscrushed tomatoes

3Yukon potatoes

medium, diced into 1/4 inch cubes

1 cupacini de pepe

uncooked

1 tablespoongarlic powder

1 tablespoononion powder

½ teaspoondried basil

¼ tspcelery seed

¼ tspdried thyme

1 tspfresh ground black pepper

kosher salt

8 cupschicken broth

1can cooked chicken

Instructions

Step 1

Warm the olive oil in a large soup pot or Dutch oven set over medium-high heat. Add the onion, carrots, and celery; season with salt and pepper and cook, stirring often, until soft but not browned, about 5 minutes. Add the garlic and cook until fragrant, about 20 seconds.

Step 2

Stir in the tomatoes, potatoes, beans, basil, garlic powder, onion powder, celery seed, thyme, and black pepper. Add enough broth to submerge vegetables by one inch.

Step 3

Raise the heat to high and bring to a full boil. Reduce the heat to low and simmer slowly, uncovered, until the potatoes are tender, about 30 minutes.

Step 4

Stir in the pasta and chicken. Add up to 2 cups broth if the soup seems too dry. Continue simmering, uncovered, until the pasta is tender, about 10 minutes. Season with salt and pepper to taste.