Minestrone Soup
A hearty Italian vegetable soup with beans, pasta, and fresh herbs in a rich tomato broth. Packed with nutrients and Mediterranean flavors.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 Yukon gold potato, diced
- 1 cup green beans, trimmed and cut
- 1 can canned diced tomatoes
- 2 tbsp tomato paste
- 6 cups vegetable broth
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp fresh rosemary, chopped
- 1 can canned cannellini beans, drained and rinsed
- 1/2 cup small pasta (ditalini or elbow)
- 1/4 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Heat 2 tbsp extra virgin olive oil in a large pot or Dutch oven over medium heat.
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2
Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until the vegetables begin to soften.
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3
Add 3 minced garlic cloves and cook for another minute until fragrant.
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4
Stir in 2 tbsp tomato paste and cook for 1-2 minutes, coating the vegetables.
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5
Add 1 can canned diced tomatoes with their juices, 1 diced zucchini, 1 diced Yukon gold potato, and 1 cup trimmed and cut green beans. Stir to combine.
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6
Pour in 6 cups vegetable broth and add 1 bay leaf, 1 tsp dried oregano, 1 tsp dried basil, and 1 tsp chopped fresh rosemary.
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7
Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, for 15 minutes.
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8
Add 1 can drained and rinsed canned cannellini beans and 1/2 cup small pasta (ditalini or elbow). Simmer for an additional 8-10 minutes, or until the pasta is tender.
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9
Remove the bay leaf from the soup.
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10
Taste and adjust seasonings as needed.
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11
Serve hot, garnished with 2 tbsp chopped fresh parsley and 1/4 cup grated Parmesan cheese.