Minestrone Soup an Italian Vegetable Soup by What Shall I Cook
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 zucchini, chopped
1 cup green beans, cut into 1-inch pieces
1 (14-ounce) can diced tomatoes
4 cups vegetable broth
1 (14-ounce) can cannellini beans, drained and rinsed
1 cup small pasta (such as ditalini or elbow macaroni)
2 cups fresh spinach or kale, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Freshly grated Parmesan cheese for serving
Instructions
Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened. Add the carrots and celery, and cook for a few more minutes until they start to soften.
Add the Vegetables and Broth: Stir in the chopped zucchini, green beans, and canned tomatoes. Pour in the vegetable broth and bring the mixture to a simmer.
Simmer the Soup: Let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
Add Beans and Pasta: Stir in the cannellini beans and pasta. Cook for another 10-12 minutes, or until the pasta is al dente.
Add Greens and Season: Stir in the chopped spinach or kale, and let it wilt into the soup. Season with dried oregano, dried basil, salt, and pepper to taste.
Serve: Ladle the minestrone into bowls and top with freshly grated Parmesan cheese.
Enjoy!
This Minestrone soup is perfect for a cozy dinner and is even better the next day as the flavors meld together. It’s a great way to enjoy a variety of vegetables in one delicious dish.
Let me know how it turns out if you give it a try!