Description
A hearty and flavorful minestrone soup packed with fresh vegetables and beans.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup small pasta, such as ditalini or elbow macaroni
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1/2 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, oregano, basil, and thyme. Cook for 1 minute more until fragrant.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Stir in pasta and beans. Reduce heat and simmer for 10 minutes.
- Add zucchini and yellow squash. Cook for another 5-7 minutes, or until vegetables are tender.
- Stir in fresh parsley. Season with salt and pepper to taste.
- Serve hot.
Notes
- For a richer flavor, you can add a Parmesan cheese rind to the soup while it simmers. Remove before serving.
- Feel free to add other vegetables like spinach, kale, or green beans.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian