Minestrone Soup
This Minestrone Soup is inspired by the version I had at Olive Garden. It's loaded with fresh vegetables, beans, and pasta in a savory tomato broth. Perfect for a chilly winter night, but also light enough for a hot summer day.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 ribs celery (chopped)
- 2 medium carrots (peeled and sliced)
- 4 cups vegetable broth (or chicken broth)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can red kidney beans (drained)
- 1 (15-ounce) can white beans (drained)
- 1 cup chopped green beans
- 1 medium zucchini (chopped)
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar
- ¾ cup small pasta (elbow, shells, etc.)
- salt and pepper (to taste)
- grated parmesan cheese
Instructions
- Heat the oil in a large pot over medium heat. Cook the onion, garlic, celery, and carrots for 7-8 minutes until softened.
- Add the broth, tomatoes, red beans, white beans, green beans, zucchini, Italian seasoning, and sugar. Bring to a boil, then reduce to a simmer. Cook and cook for 15 minutes.
- Stir in the pasta and cook for 8-10 more minutes until the pasta is al dente. Season with salt and pepper, then ladle into bowls and add freshly grated parmesan cheese.