Minestrone Soup Recipe

Cooking Directions

1. 1

   Sauté the Vegetables

   In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

2. 2

   Add Garlic and Zucchini

   Add the minced garlic and diced zucchini to the pot. Cook for an additional 2 minutes, stirring frequently to prevent the garlic from burning.

3. 3

   Combine Remaining Vegetables

   Stir in the chopped green beans, canned diced tomatoes (with their juices), vegetable broth, and drained kidney beans. Bring the mixture to a boil.

4. 4

   Season the Soup

   Once boiling, reduce the heat to low. Add the Italian seasoning, salt, and black pepper to taste. Let the soup simmer for about 15 minutes to allow the flavors to meld.

5. 5

   Cook the Pasta

   Add the pasta to the pot and cook for an additional 8-10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

6. 6

   Finish the Soup

   Remove the pot from heat and stir in the fresh basil. Adjust seasoning if necessary.

7. 7

   Serve

   Ladle the minestrone soup into bowls and top with grated parmesan cheese before serving.