Minestrone Soup
A hearty Italian vegetable soup with beans, pasta, and fresh herbs. Perfect for a comforting lunch on cooler days.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 can canned diced tomatoes
- 4 cups vegetable broth
- 1 zucchini, diced
- 1/2 cup fresh green beans, trimmed, cut
- 1 can cannellini beans, drained, rinsed
- 1/2 cup small pasta (ditalini or elbow)
- 1 tsp Italian seasoning
- 1 bay leaf
- to taste salt
- to taste black pepper, freshly ground
- 1/4 cup Parmesan cheese, grated
- 2 tbsp fresh basil leaves, torn
Instructions
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1
Heat 2 tbsp olive oil in a large pot over medium heat.
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2
Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5 minutes until vegetables begin to soften.
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3
Add 2 minced garlic cloves and cook for another minute until fragrant.
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4
Stir in 1 can canned diced tomatoes with their juice, 4 cups vegetable broth, 1 diced zucchini, 1/2 cup trimmed, cut fresh green beans, 1 tsp Italian seasoning, and 1 bay leaf.
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5
Bring to a boil, then reduce heat to simmer for 10 minutes.
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6
Add 1 can drained, rinsed cannellini beans and 1/2 cup small pasta (ditalini or elbow). Simmer for another 10 minutes until pasta is tender.
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7
Season with to taste salt and to taste freshly ground black pepper to taste.
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8
Remove the bay leaf before serving.
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9
Ladle soup into bowls and garnish with 1/4 cup grated Parmesan cheese and 2 tbsp torn fresh basil leaves.