Description
A rich, healthy minestrone soup loaded with fresh vegetables, beans, and pasta in a savory tomato broth — perfect for any day when you need comfort in a bowl.
Ingredients
Scale
- Vegetables
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 cup kale, chopped
- Canned and dry goods
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup small pasta (such as elbow macaroni or ditalini)
- 6 cups vegetable broth
- Seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preparation:
- Saute vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 more minute until fragrant.
- Cooking the soup:
- Add zucchini, green beans, kale, diced tomatoes (with juice), kidney beans, cannellini beans, vegetable broth, oregano, basil, and thyme into the pot.
- Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Add pasta and cook until tender, about 10 minutes more.
- Final steps:
- Season with salt and pepper to taste.
- Serve hot with crusty bread if desired.