Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 yellow squash, diced
1 cup green beans, cut into 1-inch pieces
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 cup small pasta (e.g., ditalini, small shells)
8 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper to taste
Fresh basil leaves for garnish (optional)
Grated Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
- Stir in the minced garlic and continue to cook for another 30 seconds until fragrant.
- Add the diced carrots, celery, zucchini, yellow squash, and green beans to the pot. Sauté for about 5-7 minutes until the vegetables begin to soften.
- Pour in the vegetable broth, diced tomatoes, cannellini beans, dried basil, dried oregano, salt, and black pepper. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 10-15 minutes to allow the flavors to meld together.
- Add the small pasta to the soup and continue to simmer for an additional 8-10 minutes or until the pasta is tender.
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve your Hearty Minestrone Soup hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.
This wholesome minestrone soup is a comforting and satisfying meal that’s packed with the goodness of vegetables and beans. Enjoy a bowlful of warmth and flavor!
