Minestrone

Name: Minestrone
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 carrots, diced; 2 celery stalks, diced; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (28 oz) diced tomatoes; 6 cups vegetable broth; 1 cup small pasta, such as ditalini; salt and pepper, to taste; salt and pepper, to taste

Created by the Genie — AI-generated, review before relying on it

A hearty Italian vegetable soup with kidney beans, tender pasta, and garden vegetables in a tomato-simmered broth.

40minTotal time

6Serves

EasyDifficulty

Italianvegetarianvegan

⚠️

Common allergens detected: Wheat

AI-assisted estimate — always verify allergens and dietary suitability yourself.

Ingredients

Servings

Units

2 tablespoon
2Carrots
2Celery
1 canKidney Beans
1 canTomatoes
6 cup
1 cupPasta
Black Pepper

How to cook it

6 steps

Step 1
Heat the olive oil in a large pot over medium heat and cook the diced carrots and celery for 5 minutes, until softened.
Step 2
Stir in the kidney beans and diced tomatoes and cook for 2 minutes.
Step 3
Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
Step 4
Add the pasta and cook for 8-10 minutes, or until al dente.
Step 5
Season with salt and pepper to taste.
Step 6
Ladle into bowls and serve hot.

Nutrition per serving

287Calories

42.8gCarbs

6.5gFat

10.2gProtein

6.1gSugar

892mgSodium

AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.