Minestrone Recipe

Soups

1. 1

   Sauté the Base

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

2. 2

   Add Garlic and Vegetables

   Stir in the minced garlic and cook for an additional minute. Then add the diced carrots and celery, cooking for another 5 minutes until they start to soften.

3. 3

   Incorporate Remaining Vegetables

   Add the diced zucchini and green beans, stirring to combine. Cook for another 3-4 minutes.

4. 4

   Add Tomatoes and Broth

   Pour in the canned diced tomatoes with their juices and the vegetable broth. Bring the mixture to a boil.

5. 5

   Add Beans and Pasta

   Once boiling, stir in the drained kidney beans and pasta. Reduce the heat to a simmer and cook for 10-12 minutes, or until the pasta is al dente.

6. 6

   Season the Soup

   Add the Italian seasoning, salt, and black pepper to taste. Stir well to combine.

7. 7

   Garnish and Serve

   Ladle the minestrone into bowls and garnish with fresh basil and grated Parmesan cheese before serving.