This minestrone soup is a classic Italian dish loaded with vegetables and pasta. It’s hearty, nutritious, and perfect for a satisfying meal.
INGREDIENTS
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 cup small pasta (e.g., macaroni)
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
INSTRUCTIONS
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook until vegetables are softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in zucchini, green beans, diced tomatoes, kidney beans, pasta, vegetable broth, oregano, basil, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until pasta and vegetables are tender.
- Serve hot with grated Parmesan cheese if desired.
