Easy Minestrone
By America's Test KitchenPublished on October 7, 2011
Yield
Serves 4 to 6
Ingredients
6 cups low-sodium chicken broth 1 can cannellini beans (15.5-ounces) drained and rinsed1 can diced tomatoes (28-ounce)2 tablespoons extra-virgin olive oil, plus extra for serving2 onions, chopped fine4 cloves minced garlic ½ cup pasta, dry (see above)1 bag Frozen vegetables (16-ounce) (see above)¼ cup minced fresh basil leaf Salt and pepper
Instructions
- Bring broth, beans, and tomatoes to boil in large saucepan.
- Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Add onions and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes.
- Stir in vegetables and basil and cook until heated through, about 2 minutes. Season with salt and pepper. Serve with additional olive oil for drizzling.
Yield
Serves 4 to 6Ingredients
6 cups low-sodium chicken broth
1 can cannellini beans (15.5-ounces) drained and rinsed
1 can diced tomatoes (28-ounce)
2 tablespoons extra-virgin olive oil, plus extra for serving
2 onions, chopped fine
4 cloves minced garlic
½ cup pasta, dry (see above)
1 bag Frozen vegetables (16-ounce) (see above)
¼ cup minced fresh basil leaf
Salt and pepper
Ingredients
6 cups low-sodium chicken broth
1 can cannellini beans (15.5-ounces) drained and rinsed
1 can diced tomatoes (28-ounce)
2 tablespoons extra-virgin olive oil, plus extra for serving
2 onions, chopped fine
4 cloves minced garlic
½ cup pasta, dry (see above)
1 bag Frozen vegetables (16-ounce) (see above)
¼ cup minced fresh basil leaf
Salt and pepper
Ingredients
6 cups low-sodium chicken broth
1 can cannellini beans (15.5-ounces) drained and rinsed
1 can diced tomatoes (28-ounce)
2 tablespoons extra-virgin olive oil, plus extra for serving
2 onions, chopped fine
4 cloves minced garlic
½ cup pasta, dry (see above)
1 bag Frozen vegetables (16-ounce) (see above)
¼ cup minced fresh basil leaf
Salt and pepper
Why This Recipe Works
When we set out to develop an easy minestrone recipe, we wanted easy, meaning we wanted to use ingredients we already had on hand. We achieved this by calling for small pasta (like orzo or ditalini) and frozen vegetables like zucchini, carrots, broccoli, and beans, which can usually be found in a supermarket’s frozen section in a bag labeled “Italian blend."
Instructions
- Bring broth, beans, and tomatoes to boil in large saucepan.
- Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Add onions and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes.
- Stir in vegetables and basil and cook until heated through, about 2 minutes. Season with salt and pepper. Serve with additional olive oil for drizzling.
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