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Minestrone Soup Recipe

The Minestrone Soup Recipe could be a healthy and sound Italian classic stuffed with vegetables, beans, pasta, and wealthy tomato flavor. Culminate for a light supper or a comforting lunch, this soup is flexible and simple to customize with regular veggies or wash room staples. It’s both fulfilling and nutritious, perfect for vegans and soup partners alike.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 people
Course: Soup / Main Course
Cuisine: Italian
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, chopped
  • 1 cup green beans, chopped
  • 1 can diced tomatoes
  • 1 can kidney or cannellini beans, drained and rinsed
  • ½ cup small pasta
  • 4 cups vegetable broth
  • 1 tsp dried oregano
  • ½ tsp thyme
  • Salt and pepper to taste
  • Fresh parsley and grated Parmesan

Equipment

  • Large soup pot
  • Knife and cutting board
  • Stirring spoon

Method
 

  1. Warm olive oil in a expansive pot over medium warm. Include onion and garlic; saute 2–3 minutes.
  2. Include carrots, celery, zucchini, and green beans. Cook for 5–7 minutes, mixing every so often.
  3. Mix in tomatoes, beans, broth, oregano, thyme, salt, and pepper. Bring to a bubble.
  4. Diminish warm and stew for 20 minutes.
  5. Include pasta and cook until delicate, approximately 8–10 minutes.
  6. Taste and alter flavoring. Decorate with parsley and Parmesan in case craved.
  7. Serve hot and appreciate your wholesome Minestrone Soup Formula!