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Super Easy Minestrone

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Why I Love This Recipe

My husband and I love to make soups and stews in the winter, and this is a recipe I devised through trial and error. It’s very forgiving, as most soups are, and can be adapted to suit your own taste. I don’t like a lot of salt, so we usually start with low-sodium ingredients and then adjust the salt at serving.

Ingredients You'll Need

2 T olive oil
1 small onion, minced
2 ribs celery, minced
4 or 5 cloves garlic, minced
2 carrots, finely diced
2 (10-oz) cans cream of tomato soup, undiluted
1 (32-oz) box chicken broth
1 (15-oz) can diced tomatoes, undrained
1 (15-oz) can whole kernel white corn, drained
2 (15-oz) cans white beans, drained
1/4 C chopped fresh (or 1 t dried) parsley, more or less as desired
1/4 C chopped fresh (or 1 t dried) basil, more or less as desired
2 t Italian seasoning, more or less as desired
Kosher salt to taste
Fresh ground black pepper to taste
Parmesan cheese for garnish


Heat oil in soup pot. Add onion, celery and garlic; cook until tender. Add carrots. Whisk in tomato soup and broth. Add tomatoes, corn and beans. Stir in herbs and seasonings. Simmer for about an hour; refrigerate for several hours or overnight, allowing flavors to blend. Reheat to serve.

Grate parmesan cheese on top at serving if desired.

Serve with warm garlic bread.

Questions, Comments & Reviews

My son loves minestrone soup. We are vegetarians, but this recipe can easily be made vegetarian by using veggie stock.

I'll let you know how it turns out.

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