Judys hearty vegetable minestrone soup –Today, we’re diving into a delightful bowl of comfort with a classic minestrone soup. This hearty Italian dish is loaded with vegetables, beans, and pasta, making it a perfect option for a cozy dinner or a nourishing lunch. Let’s gather our ingredients and get cooking!
Minestrone Soup
Here’s a visual treat to get you started on this amazing recipe:
This minestrone soup is not just about flavor; it’s also about the medley of nutritious ingredients that make up this dish. Below are the necessary ingredients and step-by-step instructions to whip up this deliciousness in your kitchen.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow pasta)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent.
- Add the carrots and celery to the pot, cooking for an additional 5-6 minutes until they soften.
- Next, toss in the zucchini and green beans, stirring to combine all the vegetables.
- Pour in the diced tomatoes and vegetable broth, then bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer, and add the cannellini beans, pasta, basil, and oregano. Allow the soup to simmer for about 15-20 minutes, or until the pasta is tender.
- Season with salt and pepper to taste. If you prefer a thicker soup, let it cook a few minutes longer.
- Serve hot, garnished with fresh parsley. Enjoy your hearty bowl of minestrone soup!
This minestrone soup is not only delicious but also adaptable. Feel free to add any seasonal vegetables or use leftover veggies from your fridge. Happy cooking!