Tuscan Harvest Minestrone

Tuscan Harvest Minestrone is a comforting, nutrient-packed soup perfect for the fall season. Bursting with fresh vegetables and aromatic herbs, this Italian classic is both hearty and healthy, ideal for vegetarians.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 onion, diced

2 cloves garlic, minced

2 carrots, sliced

2 stalks celery, chopped

1 zucchini, diced

1 yellow bell pepper, chopped

1 (14 oz) can diced tomatoes

4 cups vegetable broth

1 (15 oz) can cannellini beans, drained and rinsed

1 cup kale, chopped

1 cup green beans, trimmed and cut

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

1/2 cup elbow pasta

2 tbsp grated Parmesan cheese (optional)

Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion and garlic, sauté until onion is translucent.

3. Stir in carrots and celery, cook for 5 minutes.

4. Add zucchini and bell pepper, cook for another 3 minutes.

5. Pour in diced tomatoes and vegetable broth, bring to a boil.

6. Add cannellini beans, kale, green beans, oregano, basil, salt, and pepper.

7. Reduce heat and simmer for 15 minutes.

8. Stir in pasta and cook until al dente.

9. Serve hot, garnished with Parmesan cheese if desired.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stove over low heat until warmed through, stirring occasionally.

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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.