Description
A hearty and comforting Minestrone Soup packed with vegetables, beans, and pasta simmered in a flavorful tomato broth, perfect for a wholesome meal.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 2 medium carrots, peeled and sliced
- 1 cup chopped green beans
- 1 medium zucchini, chopped
Liquids and Broth
- 2 tablespoons olive oil
- 4 cups vegetable broth or chicken broth
- 1 (28-ounce) can crushed tomatoes
Beans and Pasta
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can white beans, drained
- 3/4 cup small pasta (elbow, shells, etc.)
Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar
- Salt and pepper, to taste
- Grated parmesan cheese, for serving
Instructions
- Prepare the base: Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, chopped celery, and sliced carrots. Cook for 7-8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Simmer the soup: Add the vegetable or chicken broth, crushed tomatoes, drained red kidney beans, drained white beans, chopped green beans, chopped zucchini, Italian seasoning, and sugar to the pot. Stir well to combine, then bring the mixture to a boil. Reduce the heat to low and let it simmer gently for 15 minutes, allowing the flavors to meld.
- Cook the pasta: Stir in the small pasta and continue cooking for 8-10 minutes, or until the pasta is al dente. Season the soup with salt and pepper to your liking. Serve hot, ladled into bowls, and garnish each serving with freshly grated parmesan cheese.
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- If you prefer a thicker soup, use less broth or let it simmer longer uncovered to reduce.
- For gluten-free option, use gluten-free pasta.
- Adding freshly chopped herbs like basil or parsley at the end can enhance freshness.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
