Minestrone Soup
A hearty and nutritious Italian soup packed with vegetables, beans, and pasta, perfect for a cozy meal any day of the week.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, chopped Adds sweetness
- 2 medium carrots, diced For sweetness and color
- 2 stalks celery, diced Adds crunch
- 2 cloves garlic, minced For aroma
- 1 medium zucchini, diced Adds freshness
- 1 cup green beans, trimmed and chopped For texture
- 1 can (14 oz) diced tomatoes For acidity
- 4 cups vegetable broth Base of the soup
- 1 can (15 oz) cannellini beans, drained and rinsed For protein
- 1 cup pasta (like ditalini or small shells) Adds heartiness
- Salt and pepper to taste For seasoning
- Fresh basil or parsley for garnish Enhances flavor and presentation
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onions, diced carrots, and diced celery for about 5 minutes until tender and fragrant.
- Add the minced garlic, diced zucchini, and chopped green beans; cook for an additional 3 minutes.
Cooking
- Pour in the can of diced tomatoes (with juices), vegetable broth, and rinsed cannellini beans.
- Raise the heat to bring the mixture to a rolling boil.
- Once boiling, stir in the pasta and reduce heat to a gentle simmer.
- Allow the soup to cook for about 10 minutes, or until the pasta is al dente.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh basil or parsley before serving.
Notes
This soup can be made ahead of time and freezes well. Store in airtight containers for up to 3 months in the freezer.