Description
A heartwarming bowl of easy minestrone soup, filled with a rich tapestry of vegetables, aromatic herbs, and a delightful broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup green beans, trimmed and cut into pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup pasta (optional)
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Allow it to shimmer gently.
- Sauté the chopped onions, diced carrots, and celery. Cook for about 5 minutes, stirring frequently.
- Incorporate the minced garlic and diced zucchini. Sauté for another 2 minutes.
- Pour in the diced tomatoes with their juices, vegetable broth, drained kidney beans, and green beans. Add dried basil, oregano, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for about 15-20 minutes.
- Add pasta during the last 10 minutes of simmering, if using.
- Taste the soup before serving, adjusting seasoning as necessary.
- Serve the soup in bowls, garnished with fresh parsley.
Notes
This soup tastes even better the next day! Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: minestrone, soup, vegetarian, comfort food, easy recipe