Name: Our Go To Classic Minestrone Soup Recipe With Video
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 carrots, peeled and sliced; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 zucchini, diced; 1 yellow squash, diced; 1 cup green beans, trimmed and cut into bite-sized pieces; 1 can (14 oz) diced tomatoes; 6 cups vegetable broth; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; 1 can (15 oz) kidney beans, drained and rinsed; 1 cup small pasta (such as ditalini or small shells); Fresh parsley, chopped (for garnish); Grated Parmesan cheese (optional, for serving)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes, or until the vegetables begin to soften.
Add the minced garlic and cook for an additional minute, stirring frequently.
Stir in the zucchini, yellow squash, and green beans. Cook for another 5 minutes, allowing the vegetables to slightly caramelize.
Add the diced tomatoes (with their juices) and vegetable broth to the pot. Stir in the dried basil, oregano, thyme, salt, and pepper. Bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld together.
Add the kidney beans and pasta to the pot. Continue to simmer for an additional 10-12 minutes, or until the pasta is tender.
Taste and adjust the seasoning with more salt and pepper if needed.
Serve the minestrone soup hot, garnished with chopped fresh parsley and a sprinkle of grated Parmesan cheese, if desired.

Ingredients

Instructions

Nutrition Facts

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