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Minestrone Recipe

Italian · Soup · 55 min total

A hearty Italian vegetable soup packed with seasonal vegetables, beans, and pasta, 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 cup green beans, cut into 1-inch pieces
• 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 macaroni)
• 1 teaspoon dried oregano
• 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 cook for 1 minute until fragrant.
3. Stir in zucchini and green beans; cook for 2 minutes.
4. Add diced tomatoes, vegetable broth, cannellini beans, pasta, and oregano. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes until vegetables and pasta are tender.
6. 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; soup thickens upon standing, so add broth when reheating.
• Feel free to add other vegetables like spinach or kale in the last 5 minutes of cooking.

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