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Hearty Minestrone Soup

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A comforting and vibrant minestrone soup made with fresh vegetables and aromatic herbs, perfect for chilly days.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 zucchini, diced
  • 1 cup green beans, cut into pieces
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup pasta (like elbow macaroni or small shells)
  • Grated Parmesan cheese (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until tender, about 5 minutes.
  2. Stir in garlic, zucchini, and green beans; cook for another 3-4 minutes.
  3. Add diced tomatoes, vegetable broth, kidney beans, oregano, basil, salt, and pepper. Bring to a boil.
  4. Reduce heat to a simmer and add pasta. Cook according to pasta package instructions until al dente.
  5. Adjust seasoning if necessary, serve hot, and sprinkle with grated Parmesan if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze without pasta for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/minestrone-recipe/

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