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Classic Minestrone Soup

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A nutrient-packed classic Italian soup made with fresh vegetables, hearty beans, and pasta in a savory broth.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 cup green beans, cut into pieces
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup small pasta (like ditalini or elbow)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the base: In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5-7 minutes.
  2. Add more vegetables: Stir in the minced garlic, diced zucchini, and cut green beans. Cook for another 2-3 minutes until the vegetables begin to soften.
  3. Create the broth: Add the canned diced tomatoes (with their juice), vegetable broth, drained cannellini beans, oregano, basil, salt, and pepper. Bring the mixture to a boil.
  4. Incorporate the pasta: Stir in the small pasta of your choice and cook until al dente, about 8-10 minutes. Check the pasta for doneness according to package instructions.
  5. Taste and adjust: Taste the soup and adjust seasoning as needed. Feel free to add more salt, pepper, or herbs if desired.
  6. Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Enjoy your delicious creation hot!

Notes

Chop vegetables in advance to save time and don’t overcook the pasta. Adjust seasoning to taste.

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