The classic Italian soup, minestrone soup, is a healthy, hearty dish for you and your family to enjoy. The dish is rich in fiber, which helps the intensities stay healthy. It is also power-packed with vegetables, adding protein and iron to your diet. Here is an easy, foolproof recipe for you to make minestrone soup! This recipe is made using fresh veggies and pantry basics, all in one pot! So why are you waiting? Chop up those veggies and stir up some herbs, it’s time to soup it up!
Ingredients (Serving 8)
2 peeled and diced carrots
2 diced celery ribs
1 diced medium zucchini
2 tablespoons olive oil
1 chopped small onion
4 cloves garlic, minced
1 cup fresh or frozen green beans
28 ounces diced tomatoes
6 cups vegetable broth
14 ounce can of cannellini beans, rinsed, and drained
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 cup elbow macaroni
Salt and black pepper, to taste
Parmesan cheese and fresh basil
1. For starters, heat the olive oil in a large pot. Add onion, garlic, celery, and carrot to it. Cook the veggies for about five minutes, or until lightly browned, and then add the remaining vegetables — zucchini, green beans, and diced tomatoes.
2. Add in vegetable broth, thyme, beans, basil, and oregano. Then, simmer on low for 20 minutes.
3. Add pasta and cook for about 15 minutes, until tender. Add more broth if needed.
4. Add salt and pepper for seasoning. You can also put crushed red pepper for a spicy kick.
5. Pour the soup into bowls. Garnish with partisan cheese and fresh basil (if desired) and serve with garlic bread or an easy green salad!
The soup, which takes around an hour to make including the preparation and cooking time, is very easy to store. For storage, put the soup in airtight containers and it’ll stay fresh in the fridge for five years. The soup can also be frozen and stored for up to three months. It heats perfectly and will keep you and your family well-fed.