Name: Classic Minestrone Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 6-8
Ingredients: 2 tablespoons olive oil; 1 large onion, finely diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 zucchini, diced; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) cannellini beans, drained and rinsed; 6 cups vegetable broth; 1 cup small pasta (such as ditalini or small shells); 1 teaspoon dried oregano; 1 bay leaf; 1/2 cup fresh basil leaves, torn; Grated Parmesan cheese, for serving

Instructions

Prepare the base

Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5-7 minutes until softened, stirring occasionally. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add vegetables and broth

Add the zucchini, green beans, diced tomatoes (with their juice), bay leaf, and dried oregano to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
Cook the pasta and beans

Add the cannellini beans and pasta to the pot. Simmer uncovered for about 10-12 minutes, or until the pasta is al dente and the vegetables are tender. Stir occasionally to prevent pasta from sticking to the bottom.
Adjust seasoning

Remove the bay leaf. Season the soup with salt and freshly ground black pepper to taste. If the soup is too thick, add a little more broth or water to reach your desired consistency.
Serve and garnish

Ladle the hot soup into bowls. Garnish with torn fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Serve with crusty Italian bread on the side if desired.

Classic Minestrone Soup

Ingredients

Instructions

Nutritional Information