Minestrone Soup

I love this minestrone soup recipe because it’s so satisfying, but still light and fresh.

Serves: 8-10 

Prep Time: 15 Minutes

Cook Time: 45 Minutes

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Minestrone soup is a nutritious choice as it  contains a variety of vegetables, beans, and sometimes pasta. You can omit and add ingredients depending on your audience. It provides essential vitamins, minerals, and fiber, making it a hearty and wholesome option. Plus, it's versatile, allowing you to customize ingredients based on personal preferences and dietary needs. It’s super easy and flavorful and sprinkling parmesan cheese on top is optional, but highly recommended.

Ingredients

3 tablespoons olive oil

1 cup onion, chopped

1 cup carrots, chopped

1 cup celery, chopped

3 tablespoons garlic, minced

1 cup yellow squash, chopped

1 cup zucchini, chopped

1 cup green beans, chopped

1 cup frozen peas

4 cups vegetable broth (Use extra as needed.)

1 can diced tomatoes

1 can kidney beans

2 bay leaves

1 tablespoon dried oregano

1 tablespoon dried thyme

2 cups heart shaped or small pasta

salt and pepper

Directions

1. Heat the olive oil in a large pot over medium heat.

2. Add the onions, garlic, carrots, celery, bay leaves, oregano and thyme. Cook for 5-10 minutes. 

3. Add all the other vegetables, kidney beans and broth and simmer for 20 minutes.

4. Stir in the pasta and cook, uncovered for 10 more minutes, until the pasta is cooked through.

5. Season with more salt and pepper if needed

6. Serve with parsley, red pepper flakes and parmesan, if desired.