Traditional Minestrone Soup
A hearty and nutritious Italian soup brimming with vegetables and beans, perfect for a comforting meal any time of the year.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1 zucchini, diced
1 potato, peeled and diced
1 (14.5 oz) can diced tomatoes
6 cups vegetable broth
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 cup green beans, chopped
1/2 cup elbow macaroni
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until onions are translucent.
2. Add sliced carrots, chopped celery, diced zucchini, and diced potato. Cook for about 5 minutes, stirring occasionally.
3. Stir in canned diced tomatoes and vegetable broth. Bring to a boil.
4. Add kidney beans, cannellini beans, and green beans. Reduce heat to a simmer and cook for 10 minutes.
5. Stir in the elbow macaroni, dried oregano, and dried basil. Simmer for an additional 10 minutes, or until the pasta is tender.
6. Season with salt and pepper to taste. Stir in fresh parsley before serving.
7. Serve hot, garnished with grated Parmesan cheese.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in portions.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally, until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
