Minestrone Soup

Minestrone Soup

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 (14.5-ounce) can diced tomatoes
• 4 cups chicken broth
• 1 cup water
• 1 cup uncooked pasta (such as small shells or macaroni)
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• Salt and pepper to taste
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Sauté Vegetables:
   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the diced onion, minced garlic, carrots, celery, zucchini, and yellow squash.
   • Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
2. Add Broth and Beans:
   • Stir in the green beans, diced tomatoes, chicken broth, and water.
   • Bring the mixture to a boil, then reduce the heat to a simmer.
3. Cook Pasta:
   • Add the uncooked pasta to the pot and simmer until it is cooked to your liking, about 8-10 minutes.
4. Incorporate Remaining Ingredients:
   • Stir in the kidney beans, frozen peas, chopped parsley, and chopped basil.
   • Simmer for an additional 5 minutes to heat through.
5. Season and Serve:
   • Season the soup with salt and pepper to taste.
   • Serve the Minestrone soup hot, garnished with grated Parmesan cheese if desired.

Enjoy this hearty and flavorful Italian-inspired soup!

Minestrone Soup

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 (14.5-ounce) can diced tomatoes
• 4 cups chicken broth
• 1 cup water
• 1 cup uncooked pasta (such as small shells or macaroni)
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• Salt and pepper to taste
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, minced garlic, carrots, celery, zucchini, and yellow squash. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
2. Stir in the green beans, diced tomatoes, chicken broth, and water. Bring the mixture to a boil, then reduce the heat to a simmer.
3. Add the uncooked pasta to the pot and simmer until it is cooked to your liking, about 8-10 minutes.
4. Stir in the kidney beans, frozen peas, chopped parsley, and chopped basil. Simmer for an additional 5 minutes to heat through.
5. Season the soup with salt and pepper to taste.
6. Serve the Minestrone soup hot, garnished with grated Parmesan cheese if desired. Enjoy this hearty and flavorful Italian-inspired soup!

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 (14.5-ounce) can diced tomatoes
• 4 cups chicken broth
• 1 cup water
• 1 cup uncooked pasta (such as small shells or macaroni)
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• grated Parmesan cheese, for serving (optional)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, carrots, celery, zucchini, and yellow squash and cook until the vegetables are tender, about 5-7 minutes.
2. Stir in the green beans, diced tomatoes, chicken broth, and water. Bring the mixture to a boil, then reduce the heat to a simmer.
3. Add the pasta and simmer until it is cooked to your liking, about 8-10 minutes.
4. Stir in the kidney beans, peas, parsley, and basil. Simmer for an additional 5 minutes.
5. Season the soup with salt and pepper to taste.
6. Serve the soup hot, garnished with grated Parmesan cheese if desired. Enjoy!