Name: Minestrone
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Soup
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 carrots, peeled and sliced; 2 stalks celery, sliced; 1 zucchini, diced; 1 cup green beans, chopped; 1 can (14 oz) diced tomatoes; 6 cups vegetable broth; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) cannellini beans, drained and rinsed; 1 cup small pasta (such as ditalini or small shells); 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; Grated Parmesan cheese, for serving; Fresh basil leaves, chopped, for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.
Add the carrots, celery, zucchini, and green beans to the pot. Cook, stirring occasionally, for another 5-6 minutes, allowing the vegetables to soften slightly.
Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
Stir in the kidney beans, cannellini beans, and pasta. Continue to simmer until the pasta is al dente, following the package instructions, usually about 10-12 minutes.
Season the soup with dried oregano, dried basil, salt, and pepper. Taste and adjust the seasoning according to your preference.
Once the pasta is cooked and the flavors have melded, remove the pot from the heat. Ladle the Minestrone into bowls and serve hot.
Garnish each bowl with a sprinkle of grated Parmesan cheese and some fresh chopped basil leaves for a burst of freshness.
Enjoy your homemade Minestrone soup with a side of crusty bread for a complete meal that will warm you from the inside out.

Ingredients

Instructions

Nutrition Facts

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