my nonnie's vegetable soup

★★★★★ 1 Review
LauriePas avatar
By Laurie Pasiuk
from Ridgefield Park, NJ

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.

serves 6 to 8
prep time 20 Min
cook time 45 Min

Ingredients For my nonnie's vegetable soup

  • 1
    medium onion, chopped
  • 1 clove
    garlic, minced
  • 1 can
    red kidney beans, drained and rinsed
  • 1 can
    cannellini beans, drained and rinsed
  • 1 can
    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

How To Make my nonnie's vegetable soup

  • 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.

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