Minestrone Soup
A hearty and flavorful Italian vegetable soup, perfect for a comforting meal.
Ingredients
Main Ingredients
- 2 tablespoon Olive Oil
- 1 large Onion chopped
- 2 cloves Garlic minced
- 2 medium Carrots chopped
- 2 ribs Celery chopped
- 1 medium Zucchini chopped
- 1 14.5 ounce can Diced Tomatoes undrained
- 1 15 ounce can Kidney Beans rinsed and drained
- 1 15 ounce can Cannellini Beans rinsed and drained
- 6 cups Vegetable Broth
- 1 cup Pasta small, like ditalini or elbow macaroni
- 0.5 teaspoon Dried Oregano
- 0.25 teaspoon Dried Basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.5 cup Parmesan Cheese grated, for serving
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add chopped zucchini, diced tomatoes (undrained), kidney beans, cannellini beans, vegetable broth, dried oregano, and dried basil. Season with salt and pepper.
- Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are tender.
- Add pasta to the simmering soup and cook according to package directions, usually 8-10 minutes, until al dente.
- Taste and adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese.
Notes
This minestrone soup is easily customizable. Feel free to add other vegetables like potatoes, green beans, or spinach. For a heartier soup, you can add cooked pasta, rice, or small dumplings in the last 10-15 minutes of cooking.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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