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Vegetable Minestrone Soup

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A hearty and healthy Italian-style soup packed with fresh vegetables, beans, pasta, and herbs, perfect for a comforting meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 cup green beans, chopped
  • 1 can (15 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup small pasta (like ditalini or elbow macaroni)
  • 2 cups fresh spinach or kale
  • Parmesan cheese for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic; sauté for 2-3 minutes until fragrant.
  3. Stir in carrots and celery; cook for another 5 minutes.
  4. Add zucchini, yellow squash, and green beans; cook for 5 more minutes.
  5. Pour in diced tomatoes and vegetable broth; bring to a boil.
  6. Add kidney beans, cannellini beans, oregano, basil, salt, and pepper.
  7. Reduce heat and simmer for 20 minutes.
  8. Add pasta and cook until tender, about 10 minutes.
  9. Stir in spinach or kale; cook until wilted, about 2-3 minutes.
  10. Serve hot, garnished with Parmesan if desired.

Notes

  • Use gluten-free pasta for a gluten-free version.
  • You can substitute or add seasonal vegetables as desired.
  • Soup tastes even better the next day after flavors meld.

Nutrition

Keywords: minestrone, vegetable soup, Italian soup, vegetarian minestrone, healthy soup

Find it online: https://zesticook.com/vegetable-minestrone-soup/