Veggie-Packed Minestrone Soup

Loaded with seasonal vegetables, beans, and pasta, this hearty minestrone is both nutritious and satisfying. Perfect for a cozy night in, this soup is as healthy as it is comforting.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, diced

2 cloves garlic, minced

2 carrots, sliced

2 celery stalks, sliced

1 zucchini, diced

1 yellow bell pepper, diced

1 cup green beans, chopped

1 can (14.5 oz) diced tomatoes

4 cups vegetable broth

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

1 cup small pasta (such as ditalini or elbow)

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

1/4 cup chopped fresh parsley

Grated Parmesan cheese for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until translucent.

2. Add carrots, celery, zucchini, and bell pepper. Cook for about 5 minutes, stirring occasionally.

3. Stir in green beans, diced tomatoes, and vegetable broth. Bring to a boil.

4. Reduce heat to low and add cannellini beans, pasta, oregano, and basil. Season with salt and pepper.

5. Simmer for 15-20 minutes or until the pasta is cooked and vegetables are tender.

6. Stir in fresh parsley before serving. Serve hot with grated Parmesan cheese if desired.

Storage

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

Reheating

Reheat on the stove over medium heat until warmed through or in the microwave for 2-3 minutes, stirring halfway.

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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.