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.
serves6 to 8
prep time20 Min
cook time45 Min
Ingredients For my nonnie's vegetable soup
medium onion, chopped
red kidney beans, drained and rinsed
cannellini beans, drained and rinsed
pinto beans, drained and rinsed
dried Italian seasoning
small tube shaped pasta, or small pasta shells
How To Make my nonnie's vegetable soup
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.
Add carrots and stir, then add all of the beans and chicken broth.
Dice one potato and quarter the other. Add potatoes and Italian seasoning, then add salt and pepper to taste. Simmer until potatoes are tender.
Add pasta to the simmering soup, remove quartered potato pieces and mash. return this to the soup pot to thicken the broth.
Simmer until pasta is al dente. Serve with a salad for a hearty meal.
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