Minestrone Soup Recipe
Warm, hearty, and packed with flavor, this minestrone soup is a comforting dish that's easy to make and customize with fresh vegetables.
Ingredients
- 2 medium medium carrots, diced small
- 2 small small zucchinis, chopped into bite-sized cubes
- 6 ribs ribs celery, finely sliced
- ½ large large onion, diced
- 2 cloves cloves garlic, minced
- 1 28-ounce can diced tomatoes, juice included
- 32 ounces vegetable broth
- 2 cups water, as needed
- 1 15-ounce can Great Northern beans, drained and rinsed
- 1 15-ounce can kidney beans, rinsed
- ½ cup small pasta (like ditalini or small shells)
- 1 tablespoon Italian seasoning
- 1 tablespoon dried basil
- to taste salt and pepper
- 1 tablespoon olive oil
- Parmesan cheese, for serving (optional)
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the diced carrots, celery, onion, and zucchini to the pot. Sauté for about 10 minutes until softened.
- Stir in the diced tomatoes with their juice, Italian seasoning, and dried basil. Simmer for a few minutes.
- Pour in the vegetable broth and add the drained beans. Stir in the pasta and cook for about 10 minutes.
- Press in the minced garlic and let the soup simmer for another 10 minutes.
- Season the soup with salt and pepper to taste. Serve hot, garnished with grated parmesan.
Notes
- Use fresh vegetables to enhance flavor and consider adding balsamic vinegar for a richer taste.
- This soup stores well for leftovers.
Nutrition
Calories: 250kcalCarbohydrates: 40gProtein: 12gFat: 6gSaturated Fat: 1gSodium: 800mgFiber: 10gSugar: 6g
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