Minestrone soup is a delight anytime. It’s a hearty, vegetable-packed soup that warms the belly and nourishes the body. What makes this recipe unique is its versatility—you can use whatever vegetables you have on hand. The combination of beans, tomatoes, and aromatic herbs creates a comforting and wholesome dish. So, let’s dive into making this soup!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup small pasta (such as ditalini or elbow macaroni)
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
- Add the diced carrots, celery, and zucchini. Cook for about 5 minutes, stirring occasionally.
- Pour in the crushed tomatoes and vegetable broth. Add the kidney beans, cannellini beans, dried basil, dried oregano, salt, and pepper. Bring to a simmer.
- Cover the pot and let it simmer for 20 minutes.
- Add the small pasta and cook according to package instructions (usually about 10 minutes).
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
How to Serve: Ladle the warm Minestrone Soup into bowls. Pair it with crusty bread or a side salad for a complete meal. Enjoy the comforting flavors and nourishing goodness!
Nutritional Information (per serving):
- Calories: 250
- Protein: 10g
- Carbohydrates: 45g
- Fiber: 8g
- Fat: 4g
- Sodium: 800mg
Feel free to customize this recipe by adding your favorite vegetables or using different types of beans. Bon appétit! 🍲