Description
A heartwarming and nourishing easy minestrone soup made with seasonal vegetables and tender pasta, perfect for busy weeknights.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup green beans, chopped
- 1 cup small pasta (like ditalini)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic, diced zucchini, and diced bell pepper. Cook for another 5 minutes, allowing the vegetables to soften and release their flavors.
- Add the canned diced tomatoes, vegetable broth, rinsed cannellini beans, chopped green beans, dried oregano, salt, and pepper. Bring the mixture to a boil, letting the flavors meld together.
- Once boiling, add the small pasta. Reduce the heat and let the soup simmer until the pasta is cooked, about 10 minutes. Stir occasionally to prevent sticking.
- Serve hot, garnished with fresh basil for an aromatic finish.
Notes
For added depth, consider using homemade vegetable broth instead of store-bought. Adjust seasoning gradually for perfect balance.
