Minestrone Soup

Minestrone Soup Recipe:

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 cup cabbage, shredded
• 8 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 1 cup small pasta (e.g., elbow or ditalini)
• Grated Parmesan cheese for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, celery, and garlic. Sauté until vegetables are softened, about 5 minutes.
2. Add diced tomatoes, kidney beans, zucchini, green beans, and cabbage to the pot. Stir well.
3. Pour in the vegetable broth and add dried oregano, basil, thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld.
4. Meanwhile, cook the pasta separately according to package instructions. Drain and set aside.
5. Add the cooked pasta to the soup just before serving. Adjust seasoning if necessary.
6. Serve hot, garnished with grated Parmesan cheese.

Substitutions and Variations:

• Swap out vegetables based on availability or preference. Consider adding spinach, kale, or peas.
• Use cannellini beans or chickpeas instead of kidney beans.
• Experiment with different herbs and spices for a unique flavor profile.

What to Serve with Minestrone:

• Crusty bread or garlic bread
• Side salad with a light vinaigrette

Leftovers and Storage:

• Store leftover minestrone in an airtight container in the refrigerator for up to 3-4 days.
• Reheat on the stove or in the microwave, adding a little broth if needed to maintain the desired consistency.