Homemade Minestrone Recipe
Italian soup made with mixed vegetables and tubettini pasta
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Ingredients
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Vegetables
Pasta and Broth
Garnish
Method
Preparation
- 1
Sauté the Base
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, until the vegetables soften.
- 2
Add Garlic and Zucchini
Stir in the minced garlic and diced zucchini. Cook for an additional 2-3 minutes until fragrant.
- 3
- 4
Add Tomatoes
Mix in the diced tomatoes (with their juices) and cook for 2-3 minutes.
Cooking the Soup
- 5
Add Broth and Seasonings
Pour in the vegetable broth, bay leaves, dried oregano, salt, and black pepper. Bring the mixture to a boil.
- 6
Simmer the Soup
Once boiling, reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld.
- 7
Cook the Pasta
Add the tubettini pasta to the pot and continue cooking for an additional 10-12 minutes, or until the pasta is al dente.
Finishing Touches
- 8
Remove Bay Leaves
After the pasta is cooked, remove the bay leaves from the soup.
- 9
Serve and Garnish
Ladle the soup into bowls, and top each serving with grated Parmesan cheese and chopped fresh basil or parsley if desired.