Classic Minestrone Soup
Ingredients:
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 zucchini, diced
1 red bell pepper, diced
1 cup green beans, chopped
1 can (14.5 oz) diced tomatoes (with juice)
4 cups vegetable or chicken broth
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 cup small pasta (like ditalini or elbow macaroni)
1 cup chopped spinach or kale (optional)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper to taste
Grated Parmesan cheese (for serving)
Fresh basil or parsley (for garnish, optional)
Instructions:
Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the carrots, celery, zucchini, red bell pepper, and green beans. Cook for about 5-7 minutes, or until the vegetables start to soften.
Add the Tomatoes and Broth:
Stir in the diced tomatoes with their juice.
Add the vegetable or chicken broth and bring the mixture to a boil.
Add Beans and Pasta:
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