:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/YsWyu4hOJPHP19h1xdYv/77760b147adc05d3295c6acfe3431c.png "Classic Italian Minestrone Soup")
Classic Italian Minestrone Soup
Minestrone is a hearty Italian vegetable soup made with a variety of vegetables, beans, and pasta. It is great to use up leftover vegetables and is a perfect one-pot meal for any occasion.
Ingredients
- 2 tbls olive oil
- 1 onion
- 2 cloves garlic, minced
- 2 Stems celery, chopped
- 2 medium carrots, chopped
- 1 zucchini
- 1 yellow squash, chopped
- 1 can diced tomatoes
- 1 can kidney beans
- 1 can white beans
- 6 cups vegetable broth
- 1 teaspoon dried basil
- salt and pepper to taste
- 1 Cup small pasta (elbow macaroni, ditalini or small shells)
- Grated parmesan cheese for garnish (optional)
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Directions
Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3-4 minutes, or until the onion is translucent.
Add the celery, carrots, zucchini, and yellow squash to the pot. Stir the vegetables and cook for 5-7 minutes, until they begin to soften.
Add the canned tomatoes, kidney beans, white beans, and vegetable broth to the pot. Stir to combine.
Add the basil, salt, and pepper to the soup. Bring it to a boil, then reduce the heat to low and let it simmer for 20-30 minutes.
Add the pasta to the soup and cook for another 10-12 minutes, or until the pasta is tender.
Ladle the minestrone into bowls and sprinkle grated Parmesan cheese on.
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