A warm Italian minestrone rich with vegetables, beans, and pasta cooked all in one pot for fuss-free preparation.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 1 medium zucchini, diced
06 - 1 cup green beans, cut into 1-inch pieces
07 - 3 cloves garlic, minced
→ Canned Goods
08 - 1 can (14 oz) diced tomatoes with juice
09 - 1 can (15 oz) cannellini beans, drained and rinsed
10 - 6 cups vegetable broth
→ Pasta
11 - 3/4 cup small pasta (ditalini or elbow macaroni)
→ Seasonings
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 1/2 teaspoon dried thyme
15 - 1 bay leaf
16 - Salt and freshly ground black pepper, to taste
→ Optional Garnishes
17 - 1/4 cup freshly grated Parmesan cheese (omit for vegan)
18 - 2 tablespoons chopped fresh parsley
# How to Make:
01 - Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in zucchini, green beans, diced tomatoes with juice, cannellini beans, vegetable broth, dried oregano, basil, thyme, and bay leaf.
04 - Bring mixture to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Add pasta and simmer for 10 to 12 minutes until pasta and vegetables are tender.
06 - Remove bay leaf. Season with salt and freshly ground black pepper to taste.
07 - Ladle soup into bowls and top with Parmesan cheese and fresh parsley if desired. Serve hot.
