Ingredients
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 zucchini, diced
– 1 cup green beans, cut into 1-inch pieces
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth (or chicken broth)
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper, to taste
– 1 cup small pasta (like ditalini or elbow)
– Fresh parsley or basil, for garnish
– Grated Parmesan cheese, for serving (optional)
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon
– Knife and cutting board
– Measuring cups and spoons
– Ladle for serving
– Bowls for serving
Step-by-Step Instructions
To begin my minestrone soup adventure, I heat a generous drizzle of olive oil in my trusty large pot over medium heat. As the oil shimmers, I add the diced onions, letting them sizzle and turn translucent—this is where the magic begins. I then toss in the minced garlic, savoring that heavenly aroma. Within moments, my kitchen feels like an Italian trattoria! Next, I follow with the diced carrots and celery, stirring occasionally until they start to soften, about 5 minutes. (See the next page below to continue steps…)