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Minestrone Soup



Minestrone Soup




– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 1 medium zucchini, diced
– 1 yellow bell pepper, diced
– 1 can (14.5 ounces) diced tomatoes
– 1 can (15 ounces) red kidney beans, drained and rinsed
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 6 cups vegetable broth
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup small pasta (like ditalini or elbow macaroni)
– 2 cups fresh spinach or kale, chopped
– 1/4 cup grated Parmesan cheese (optional)




1. **Sauté the Vegetables:**
– In a large pot, heat the olive oil over medium heat.
– Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for about 5-7 minutes, or until the vegetables are tender.

2. **Add the Remaining Vegetables:**
– Add the diced zucchini and yellow bell pepper to the pot. Cook for another 3-4 minutes until they begin to soften.

3. **Add the Tomatoes and Beans:**
– Stir in the diced tomatoes (with their juice), red kidney beans, and cannellini beans.

4. **Simmer the Soup:**
– Pour in the vegetable broth and add the dried oregano, dried basil, dried thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes.

5. **Cook the Pasta:**
– In a separate pot, cook the pasta according to the package instructions until al dente. Drain and set aside.


6. **Combine and Finish:**
– Add the cooked pasta and chopped spinach or kale to the soup. Stir well and let the soup simmer for another 5 minutes until the greens are wilted and the pasta is heated through.

7. **Serve:**
– Ladle the soup into bowls and sprinkle with grated Parmesan cheese, if desired.

Enjoy your hearty and flavorful Minestrone Soup!


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