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Hearty Minestrone Soup

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A comforting and easy Italian vegetable soup, perfect for a healthy and satisfying meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 (28 ounce) can diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 cup small pasta (like ditalini or elbow macaroni)
  • 1 cup chopped zucchini
  • 1/2 cup chopped fresh parsley
  • Salt and black pepper to taste
  • Optional: Parmesan rind for simmering

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  2. Add garlic, oregano, basil, and thyme. Cook for 1 minute more until fragrant.
  3. Stir in diced tomatoes and vegetable broth. If using, add the Parmesan rind. Bring to a boil.
  4. Add kidney beans, cannellini beans, and pasta. Reduce heat and simmer, covered, for 15-20 minutes, or until pasta is cooked through.
  5. Stir in zucchini and cook for another 5 minutes, until tender.
  6. Remove Parmesan rind, if used. Stir in fresh parsley.
  7. Season with salt and pepper to taste. Serve hot.

Notes

  • For a richer flavor, add a Parmesan rind to the soup while it simmers. Remove it before serving.
  • You can substitute other vegetables like green beans, spinach, or potatoes.
  • This soup is great for meal planning and leftovers taste even better the next day.

Nutrition

Find it online: https://carlacooking.com/minestrone-soup-recipe/