Minestrone Soup Recipe

Italian · Soup · 50 min total

A hearty Italian vegetable soup packed with beans, pasta, and seasonal vegetables, perfect for a comforting meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/2 cup small pasta (e.g., ditalini or elbow)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. Add garlic and zucchini; cook for 2 minutes.
3. Stir in diced tomatoes, vegetable broth, cannellini beans, pasta, oregano, and basil. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes, or until pasta and vegetables are tender.
5. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.

Tips

• For a thicker soup, mash some of the beans before adding.
• Store leftovers in the refrigerator for up to 4 days; the soup thickens as it sits.
• Add a handful of fresh spinach or kale in the last 5 minutes for extra greens.

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