Minestrone Soup

[Luna]

Hello, soup lovers! This hearty Italian classic is like a warm hug on a chilly day, packed with a colorful array of veggies, beans, pasta, and savory broth. It's incredibly versatile, allowing you to use up whatever vegetables you have on hand and customize it to your taste preferences. Plus, it's so easy to make and perfect for meal prep or cozy family dinners. Get ready to slurp up spoonfuls of wholesome goodness with this soul-soothing bowl of Minestrone Soup!

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (such as elbow or ditalini)
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving
• Fresh basil leaves, chopped, for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
3. Stir in the diced zucchini, yellow squash, and green beans. Cook for another 3-4 minutes, until the vegetables are slightly tender.
4. Pour in the diced tomatoes and vegetable broth. Bring the soup to a simmer and let it cook for about 10 minutes.
5. Add the drained kidney beans, cannellini beans, and pasta to the pot. Stir in the dried oregano and basil. Season with salt and pepper, to taste.
6. Continue to simmer the soup for another 10-15 minutes, or until the pasta is cooked al dente and the vegetables are tender.
7. Taste and adjust the seasoning, if needed. If the soup is too thick, you can add more vegetable broth or water to reach your desired consistency.
8. Ladle the hot minestrone soup into bowls. Serve topped with grated Parmesan cheese and chopped fresh basil leaves, if desired.
9. Enjoy your homemade minestrone soup with some crusty bread or a side salad for a complete and satisfying meal!

 

[cb100397]

This recipe looks like a warm hug in a bowl! I love how versatile it is, allowing for plenty of veggies and beans to create a hearty and nutritious meal. The step-by-step instructions make it seem so simple to whip up, yet I can tell it's bursting with flavor.

 

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

Your instructions are clear and easy to follow, which is great for both experienced cooks and those just starting out in the kitchen. I appreciate how you've suggested using whatever veggies are on hand, making it a flexible recipe that can adapt to what's in the fridge.