Italian Minestrone Soup
A hearty Italian classic soup made with vegetables, pasta, and beans for a rich and satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 garlic cloves grated
- 1 carrot chopped
- 1 celery stalk chopped
- 1 cup chopped zucchini
- 1 cup chopped green beans
- 1 potato diced
- 1 tomato chopped
- 1 tablespoon tomato paste
- 4 cups vegetable stock
- 1 cup cooked white beans or chickpeas
- 1/2 cup small pasta e.g., ditalini
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper
- Freshly grated Parmesan cheese optional, for serving
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pot. Add the onion and garlic and sauté for 3-4 minutes.
- Stir in the carrot, celery, zucchini, green beans, and potato, and cook for another 5 minutes.
- Add the chopped tomato and tomato paste, and stir to combine.
- Pour in the vegetable stock, add dried oregano and basil, and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add the white beans and pasta, and cook for another 10 minutes until the pasta is tender. Season with salt and black pepper.
- Serve hot in bowls, optionally topped with grated Parmesan and fresh basil leaves.
NUTRITION FACTS (Per Serving)
Calories: 290 kcal
Carbs: 42 g
Fat: 7 g
Protein: 10 g