Hearty Italian Minestrone Soup
A warm, comforting soup brimming with colorful vegetables, beans, and pasta simmered in savory broth. This versatile, family-friendly Italian classic is easy to prepare and perfect for winter.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots chopped
- 2 celery sticks chopped
- 1 zucchini diced
- 1 bell pepper chopped
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) cannellini beans drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 cup pasta small shapes like ditalini or macaroni
- fresh basil or parsley for garnish
Instructions
- Sauté the Aromatics: In a large pot over medium heat, add the olive oil. Once hot, toss in the diced onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add Vegetables: Throw in the carrots, celery, zucchini, and bell pepper. Stir occasionally for about 5-7 minutes, allowing the vegetables to start softening.
- Mix in the Tomatoes and Broth: Pour in the diced tomatoes (with juice) and add the vegetable broth. Stir together until well incorporated.
- Season: Add the dried basil, oregano, salt, and pepper to your liking. Bring the mixture to a gentle simmer.
- Stir in Beans and Pasta: Once simmering, add the cannellini beans and your choice of pasta. Cook for an additional 10-12 minutes, or until the pasta is al dente.
- Serve: Ladle the soup into bowls, garnish with fresh basil or parsley, and enjoy a warm hug in a bowl!