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Hearty Minestrone Soup

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A comforting and hearty Italian vegetable soup made with beans, pasta, and seasonal vegetables in a rich tomato broth.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and chopped
  • 1 can (400g) diced tomatoes
  • 1 can (400g) cannellini or kidney beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 cup small pasta (like ditalini or elbow macaroni)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups fresh spinach or kale
  • Grated Parmesan cheese for serving (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until fragrant and translucent.
  2. Add carrots and celery and cook for 5 minutes, stirring occasionally.
  3. Stir in zucchini and green beans, and cook for another 3-4 minutes.
  4. Add diced tomatoes, beans, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
  5. Reduce heat and simmer for 10-15 minutes.
  6. Add pasta and cook according to package instructions until tender.
  7. Stir in spinach or kale and cook until wilted, about 2-3 minutes.
  8. Adjust seasoning as needed and serve hot with grated Parmesan if desired.

Notes

  • Use seasonal vegetables for variation and freshness.
  • For a gluten-free version, use gluten-free pasta or rice.
  • Soup thickens as it sits; add more broth or water when reheating if needed.
  • Make it vegan by skipping Parmesan or using a vegan alternative.

Nutrition

Find it online: https://tastyera.com/hearty-minestrone-soup/