Green Bean Minestrone
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SERVINGS
6
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PREP TIME
10 Min
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COOK TIME
20 Min
Ladle up a beloved soup that is often called “a symphony of flavors” because of its variety of great ingredients. Our Italian green bean minestrone, or Tuscan minestrone, recipe is made with vegetables, tomatoes and ditalini pasta in a vibrant broth. Our Cut Italian Beans helps save on prep time while adding a touch of European flair to this hearty green bean soup.
FEATURED PRODUCTS
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FULL RECIPE
Serving Size: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Green Giant product(s) used: Green Giant® Cut Italian Beans
Lists of ingredients:
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2 Tablespoons olive oil2 celery stalks, diced1 medium carrot, peeled and chopped1 small yellow onion, diced2 cloves garlic, minced1 can (15 ounces) diced tomatoes2 Tablespoons tomato paste6 cups vegetable broth1 Tablespoon Italian seasoning½ cup dry ditalini pasta1 can (14.5 ounces) Green Giant® Cut Italian Beans, drained1 can (15 ounces) red kidney beans, drained and rinsedSalt and pepper to taste
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STEPS
1
Heat oil over medium in a large pot or Dutch oven. Add celery, carrot and onion. Sauté for 4 minutes, stirring regularly. Add garlic and cook 1 minute longer.
2
Stir in tomatoes, tomato paste, broth and Italian seasoning. Bring to a boil. Stir in pasta and reduce heat to medium-low. Cook for 15 minutes.
3
Stir in Italian beans and kidney beans. Heat through. Season with salt and pepper. Serve hot.
TIPS & TRICKS
Different pasta types can also be used in this green bean minestrone soup recipe. We recommend staying with smaller pasta shapes such as orzo, small shells and elbow macaroni.
Serving Size: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Green Giant product(s) used: Green Giant® Cut Italian Beans
-
2 Tablespoons olive oil2 celery stalks, diced1 medium carrot, peeled and chopped1 small yellow onion, diced2 cloves garlic, minced1 can (15 ounces) diced tomatoes2 Tablespoons tomato paste6 cups vegetable broth1 Tablespoon Italian seasoning½ cup dry ditalini pasta1 can (14.5 ounces) Green Giant® Cut Italian Beans, drained1 can (15 ounces) red kidney beans, drained and rinsedSalt and pepper to taste
1
Heat oil over medium in a large pot or Dutch oven. Add celery, carrot and onion. Sauté for 4 minutes, stirring regularly. Add garlic and cook 1 minute longer.
2
Stir in tomatoes, tomato paste, broth and Italian seasoning. Bring to a boil. Stir in pasta and reduce heat to medium-low. Cook for 15 minutes.
3
Stir in Italian beans and kidney beans. Heat through. Season with salt and pepper. Serve hot.
Tips & Tricks
Different pasta types can also be used in this green bean minestrone soup recipe. We recommend staying with smaller pasta shapes such as orzo, small shells and elbow macaroni.
