Minestrone soup is a classic Italian dish brimming with vegetables, beans, and pasta, making it a nourishing and satisfying meal. This vibrant soup is not only packed with wholesome ingredients but also incredibly versatile; you can adapt it based on seasonal produce or personal preferences. The rich tomato base is seasoned with herbs and spices, creating a comforting and flavorful bowl that’s perfect for any time of year. Whether served as a hearty lunch or a cozy dinner, this minestrone soup is a delicious way to enjoy a variety of vegetables and enjoy a bowl of wholesome goodness.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup cooked pasta (such as ditalini or elbow macaroni)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley or basil, chopped (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add carrots and celery, and cook for an additional 5 minutes, stirring occasionally.
- Stir in the zucchini, bell pepper, and green beans, cooking for another 5 minutes.
- Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and let simmer for 15 minutes, or until vegetables are tender.
- Add the kidney beans, cooked pasta, basil, oregano, and thyme. Simmer for another 5 minutes to heat through and allow flavors to meld. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or basil if desired.
Enjoy a warm bowl of this hearty minestrone soup with a slice of crusty bread or a side salad for a complete and satisfying meal.
