Hearty Minestrone Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable broth
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 cup diced zucchini
• 1 cup diced green beans
• 1/2 cup small pasta (like ditalini)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. 2 Add garlic and cook for an additional minute.
3. 3 Stir in crushed tomatoes, vegetable broth, kidney beans, cannellini beans, zucchini, and green beans.
4. 4 Bring to a boil, then reduce heat and simmer for 20 minutes.
5. 5 Add pasta and cook until al dente, about 8-10 minutes.
6. 6 Stir in oregano and basil. Season with salt and pepper to taste.
7. 7 Serve hot, with grated Parmesan cheese if desired.

Nutrition

Tips

• Feel free to use any fresh vegetables you have on hand.
• For a gluten-free version, ensure your pasta is certified gluten-free.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat on the stove over medium heat until warmed through.

Serving Suggestions

• Pair with a slice of crusty bread and a simple green salad.
• Enjoy with a sprinkle of fresh herbs like parsley or basil for extra flavor.

FAQ