Minestrone

Warm up with a hearty bowl of Italian minestrone, brimming with vibrant vegetables, tender beans, and al dente pasta. Ideal for a cozy weeknight dinner or a nourishing lunch, this soup is a celebration of fresh flavors.

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups zucchini, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 can canned diced tomatoes (14 oz)
• 4 cups vegetable broth
• 1 cup canned cannellini beans, rinsed and drained
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup pasta (small shape like ditalini or elbow)
• 1/4 cup fresh parsley, chopped

Method

1. 1

   In a large pot, heat the olive oil over medium heat.

2. 2

   Add the chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic and cook for an additional minute until fragrant.

4. 4

   Add the diced zucchini, carrots, and celery, and cook for about 5 minutes, stirring occasionally.

5. 5

   Pour in the canned tomatoes, vegetable broth, cannellini beans, oregano, salt, and pepper. Bring to a boil.

6. 6

   Once boiling, reduce heat and let it simmer for 20 minutes.

7. 7

   Add the pasta and cook for an additional 10 minutes or until the pasta is tender.

8. 8

   Serve hot, garnished with fresh parsley.