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Minestrone Soup
Ingredients
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 1 can (14.5 ounces) of diced tomatoes
- 4 cups of vegetable broth
- 2 cups of water
- 1 bay leaf
- 1 medium zucchini, chopped
- 1 cup of green beans, trimmed and cut into pieces
- 1 cup of small pasta (like ditalini or elbow)
- 2 cups of chopped kale, stems removed
- 1 can (15 ounces) of cannellini beans, drained and rinsed
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- Grated Parmesan cheese for serving
- Fresh basil leaves for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the diced tomatoes, vegetable broth, and water. Add the bay leaf and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the chopped zucchini, green beans, and pasta. Cook for about 10 minutes, or until the pasta is al dente.
- Stir in the kale, cannellini beans, and season with oregano, salt, and pepper. Simmer for another 5 minutes until the kale is wilted and the soup is heated through.
- Remove the bay leaf and serve the soup hot, garnished with grated Parmesan cheese and fresh basil if desired.