Minestrone Soup
A hearty and nutritious minestrone soup filled with vegetables, beans, and pasta, perfect for a comforting meal.
Equipment
- large pot
- cutting board
- knife
- ladle
- measuring cups
- measuring spoons
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cup vegetable broth
- 1 cup canned kidney beans, drained and rinsed
- 1 cup pasta (such as ditalini or elbow macaroni)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper (to taste)
- Fresh parsley, chopped ((for garnish))
- Grated Parmesan cheese ((optional, for serving))
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Stir in the diced carrots and celery, cooking for another 5 minutes until they begin to soften.
- Add the zucchini and green beans, cooking for an additional 3 minutes.
- Stir in the diced tomatoes, vegetable broth, kidney beans, oregano, and basil. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 15 minutes.
- Add the pasta and cook according to package instructions until al dente, approximately 8-10 minutes.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Notes
Feel free to add any other vegetables you have on hand or substitute the pasta with a gluten-free option.
Nutrition
Calories: 250kcal | Carbohydrates: 40g | Protein: 10g | Fat: 7g | Sodium: 800mg