My Nonnie's Vegetable Soup Recipe

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My Nonnie's Vegetable Soup

Laurie Pasiuk

By
@LauriePas

Most people would call this minestrone, but my grandmother (Nonnie) called it vegetable soup. Sometimes she'd add any leftover green beans or peas she might have had on hand to use them up. Making this soup always brings back great memories.


pinch tips: How to Skin Carrots, Potatoes and Apples


Rating:

Serves:

6 to 8

Prep:

20 Min

Cook:

45 Min

Ingredients

1
medium onion, chopped
1 clove
garlic, minced
1 can(s)
red kidney beans, drained and rinsed
1 can(s)
cannellini beans, drained and rinsed
1 can(s)
pinto beans, drained and rinsed
2 qt
chicken broth
2
carrots, chopped
2
potatoes, peeled
1/2 tsp
dried Italian seasoning
salt
pepper
2 Tbsp
olive oil
1/2 c
small tube shaped pasta, or small pasta shells

Directions Step-By-Step

1
In a large soup pot, saute onions and a pinch of salt in the olive oil over medium heat until soft. Add garlic and cook another minute or so.
2
Add carrots and stir, then add all of the beans and chicken broth.
3
Dice one potato and quarter the other. Add potatoes and Italian seasoning, then add salt and pepper to taste. Simmer until potatoes are tender.
4
Add pasta to the simmering soup, remove quartered potato pieces and mash. return this to the soup pot to thicken the broth.
5
Simmer until pasta is al dente. Serve with a salad for a hearty meal.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy