Minestrone Soup
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 medium zucchini, diced
1 medium yellow squash, diced
1 bell pepper (any color), diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper to taste
1 cup small pasta (e.g., ditalini or elbow)
Fresh spinach or kale (a handful), roughly chopped
Freshly grated Parmesan cheese for garnish (optional)
Directions:
Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
Add More Veggies: Add the zucchini, yellow squash, bell pepper, and green beans. Stir and cook for another 5 minutes.
Add Tomatoes and Broth: Pour in the diced tomatoes (with their juice) and vegetable broth. Stir to combine.
Add Beans and Seasonings: Add kidney beans, cannellini beans, basil, oregano, thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer.
Cook the Soup: Let the soup simmer for about 15–20 minutes, or until all vegetables are tender.
Add Pasta and Greens: Add the pasta and cook according to package instructions, usually about 8–10 minutes, until tender. Stir in the spinach or kale during the last 2 minutes of cooking.
Season and Serve: Taste the soup and adjust seasonings as needed. Ladle into bowls and top with grated Parmesan cheese if desired.
Total Time: Approximately 40–45 minutes
Servings: 6