Growing up minestrone was one of my go-to canned soups besides chicken corn chowder, chicken noodles soup, and pot roast soup on lazy weekends at home by myself. Up until last year, I never thought of trying to learn how to make the classic soups I like from scratch or coming up with my own soup recipes. Since I love soup and have been enjoying making soup at home at least twice a week, I decided to come up with my own delicious version of minestrone soup. In came up with this recipe on a weekend as my best ideas for recipes usually come to me on the weekends, I can guarantee that this soup is even better than the canned version!
-1/2 cup cooked dry red or kidney beans or 1 can kidney beans (drained and rinsed)
-1/2 cup cooked dry black beans or 1 can black beans (drained and rinsed)
-1/2 cup chopped yellow onions
-1/2 cup chopped celery
-1/2 cup chopped carrots
-1 can no salt added diced tomatoes
-1 can no salt added tomato sauce
-1 cup ditalini or macaroni pasta
-4 cups chicken broth
-2 tbs. minced garlic
-1 tsp. dried oregano
-1 tsp. dried basil
-1 tsp salt (if using unsalted broth)
-2 tbs. olive oil
-black pepper to taste
-grated parmesan for serving (opt)
Note: If using dried beans, make sure to cook the beans ahead of time with 6 cups of water and 1 tbs. salt for 1 1/2 hours. Any leftover beans can be stored in the refrigerated with some of the liquid from cooking the beans and used for another recipe.
In a pot, add olive oil on medium heat. Add celery, onions, and carrots and cook for 5 minutes stirring occasionally.
Add broth and bring to a boil. Add all ingredients except the pasta, cover, and cook on low for 10 minutes.
Add the pasta and cook for 10 more minutes. Serve and enjoy!
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