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Minestrone Soup

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A hearty and comforting Italian vegetable soup loaded with fresh seasonal vegetables, beans, and pasta, perfect for a nutritious meal any time of year.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 cup green beans, cut into 1-inch pieces
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup small pasta (like ditalini or elbow macaroni)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for about 3 minutes until fragrant and translucent.
  2. Add carrots and celery, cooking for another 5 minutes until slightly softened.
  3. Stir in zucchini and green beans, cooking for 2-3 minutes more.
  4. Add diced tomatoes with their juice, vegetable broth, cannellini beans, oregano, and basil. Bring the mixture to a boil.
  5. Reduce heat to low and simmer for 20 minutes until vegetables are tender.
  6. Add pasta and continue to cook for an additional 10 minutes or until pasta is al dente.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.

Notes

For a richer flavor, add a Parmesan rind to the soup during simmering and remove before serving. This soup pairs well with crusty bread.

Find it online: https://grilldrip.com/minestrone-soup-delicious-hearty-recipe/