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my nonnie's vegetable soup

(1 RATING)
23 Pinches
LauriePas avatar
Ridgefield Park, NJ
Updated on Dec 20, 2009

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.

prep time 20 Min
cook time 45 Min
method ---
yield 6 to 8

Ingredients

  • 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 quarts chicken broth
  • 2 - carrots, chopped
  • 2 - potatoes, peeled
  • 1/2 teaspoon dried Italian seasoning
  • - salt
  • - pepper
  • 2 tablespoons olive oil
  • 1/2 cup small tube shaped pasta, or small pasta shells

How To Make my nonnie's vegetable soup

  • 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.
  • Step 2
    Add carrots and stir, then add all of the beans and chicken broth.
  • Step 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.
  • Step 4
    Add pasta to the simmering soup, remove quartered potato pieces and mash. return this to the soup pot to thicken the broth.
  • Step 5
    Simmer until pasta is al dente. Serve with a salad for a hearty meal.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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