04/07/2026
Minestrone Soup
Hearty Italian Vegetable Soup Packed with Flavor
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 cup green beans, chopped
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) cannellini beans, drained and rinsed
1 cup small pasta (like ditalini or elbow)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional)
Directions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.
Add the diced carrots and celery, cooking for an additional 5 minutes until they begin to soften.
Stir in the zucchini and green beans, cooking for another 3-4 minutes.
Add the diced tomatoes (with their juice), vegetable broth, cannellini beans, dried oregano, and dried basil. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
In the last 10 minutes of cooking, add the small pasta to the pot and cook until al dente.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 220 kcal | Servings: 6 servings
