Minestrone

Here's a hearty minestrone soup recipe that's packed with vegetables and flavor:

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 bell pepper, chopped
• 1 cup green beans, cut into 1-inch pieces
• 1 can (14 ounces) diced tomatoes (with juice)
• 4 cups vegetable or chicken broth
• 1 can (15 ounces) cannellini or kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups fresh spinach or kale (optional)
• Grated Parmesan cheese (for serving, optional)

Instructions:

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.

2. Add Other Veggies: Stir in the carrots, celery, zucchini, bell pepper, and green beans. Cook for about 5-7 minutes, stirring occasionally.

3. Add Tomatoes and Broth: Pour in the diced tomatoes (with juice) and broth. Stir in the oregano, basil, salt, and pepper.

4. Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, until the vegetables are tender.

5. Add Beans and Pasta: Stir in the cannellini or kidney beans and the pasta. Cook according to the pasta package instructions until the pasta is al dente, usually about 8-10 minutes.

6. Add Greens: If using, stir in the spinach or kale during the last few minutes of cooking until wilted.

7. Serve: Ladle the minestrone into bowls and sprinkle with grated Parmesan cheese if desired.

Enjoy your comforting minestrone soup!