Minestrone Soup
A rustic Italian vegetable soup loaded with seasonal produce, beans, and pasta in a savory broth. Customize with your choice of vegetables, legumes, and pasta shapes for endless variations.
Ingredients
Method
Dice the onion, garlic, carrots, celery, and zucchini into bite-sized pieces.
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add diced carrot, celery, and zucchini; cook for 5–7 minutes, stirring occasionally, until vegetables begin to soften.
Pour in vegetable broth and add canned tomatoes with juice and the bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add drained cannellini beans and pasta. Simmer for 8–10 minutes until pasta is tender and cooked through.
Season with salt and black pepper to taste. Remove bay leaf.
Ladle soup into bowls and garnish with grated Parmesan and fresh chopped parsley. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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