Classic Italian Minestrone Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (150g) green beans, cut into bite-sized pieces 1 cup (150g) green beans, cut into bite-sized pieces
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (960ml) vegetable broth 4 cups (960ml) vegetable broth
• 1 cup (200g) cooked kidney beans 1 cup (200g) cooked kidney beans
• 1 cup (200g) cooked cannellini beans 1 cup (200g) cooked cannellini beans
• 1 cup (100g) small pasta (such as ditalini or macaroni) 1 cup (100g) small pasta (such as ditalini or macaroni)
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the diced carrots, celery, zucchini, and green beans to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Pour in the diced tomatoes and vegetable broth. Stir in the cooked kidney beans, cannellini beans, dried basil, dried oregano, salt, and pepper.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to meld together.
5. 5.
   Add the small pasta to the pot and cook until al dente, according to the package instructions.
6. 6.
   Taste and adjust the seasoning if needed. Serve the Minestrone soup hot, garnished with grated Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Pasta — Cook the pasta separately and add it to the soup just before serving to prevent it from becoming too soft and mushy.

Tips & Tricks

• For a heartier version, you can add cooked diced potatoes or chopped kale to the soup.
• Feel free to customize the vegetables based on what is in season or what you have on hand.
• To enhance the flavor, you can add a rind of Parmesan cheese to the soup while it simmers.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.
• Serve the Minestrone soup with crusty bread for a complete and satisfying meal.

Serving advice

Serve the Minestrone soup hot in individual bowls. Sprinkle grated Parmesan cheese on top and garnish with fresh basil leaves for an extra burst of flavor and aroma. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

When serving the Minestrone soup, ensure that the vibrant colors of the vegetables are visible. Use a deep bowl to showcase the generous portions of vegetables, beans, and pasta. Garnish with a sprig of fresh basil for an elegant touch.