Classic Homemade Minestrone Soup with Fresh Vegetables and Pasta

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •2 medium carrots, sliced
• •2 celery stalks, sliced
• •1 medium zucchini, diced
• •1 medium potato, peeled and diced
• •1 cup green beans, trimmed and chopped
• •1 can (15 oz) diced tomatoes
• •6 cups vegetable broth
• •1 teaspoon dried oregano
• •1 teaspoon dried basil
• •1/2 teaspoon dried thyme
• •Salt to taste
• •Black pepper to taste
• •1 cup small pasta (e.g., ditalini or elbow)
• •1 cup canned kidney beans, rinsed and drained
• •1 cup fresh spinach, chopped
• •Grated Parmesan cheese, for garnish (optional)
• •Fresh parsley, chopped, for garnish (optional)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add onion, garlic, carrots, and celery, and sauté for 5-7 minutes until vegetables are softened.

3. 3

   Stir in zucchini, potato, and green beans, and cook for another 5 minutes.

4. 4

   Add diced tomatoes, vegetable broth, oregano, basil, thyme, salt, and pepper, and bring to a boil.

5. 5

   Reduce heat to a simmer, cover, and cook for 20 minutes until vegetables are tender.

6. 6

   Add pasta and kidney beans, and cook uncovered for an additional 10-12 minutes until pasta is al dente.

7. 7

   Stir in fresh spinach and cook for 1-2 minutes until wilted.

8. 8

   Taste and adjust seasoning with salt and pepper if needed.

9. 9

   Serve hot, garnished with grated Parmesan cheese and fresh parsley, if desired.