Vegetable Minestrone Soup
Vegetable Minestrone Soup is a celebration of nature's bounty, a hearty and nutritious medley of vegetables, legumes, and pasta that transports you to the heart of an Italian kitchen garden. This vibrant soup features a colorful array of fresh vegetables, including tomatoes, zucchini, carrots, and beans, simmered in a flavorful broth enriched with herbs and spices. The addition of pasta adds a comforting and filling element to each spoonful. Whether enjoyed as a nourishing main course or as a delightful appetizer, this soup offers a taste of wholesome goodness with every bite. Vegetable Minestrone Soup is a tribute to the natural flavors and textures of seasonal vegetables, making it a beloved favorite for those seeking a satisfying and nutritious bowl of homemade comfort. Immerse yourself in the goodness of this garden-inspired soup, where every spoonful brings you closer to the essence of rustic Italian cooking.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 zucchini diced
- 1 yellow squash diced
- 1 red bell pepper diced
- 1 can 14 ounces diced tomatoes
- 1 can 14 ounces kidney beans, drained and rinsed
- 1 can 14 ounces cannellini beans, drained and rinsed
- 8 cups vegetable broth
- 1 cup small pasta such as ditalini or small shells
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish (optional)
- Fresh basil leaves chopped, for garnish (optional)
Instructions
- In your Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Stir in the diced carrots, celery, zucchini, yellow squash, and red bell pepper. Sauté the vegetables for about 5-7 minutes until they start to soften.
- Pour in the diced tomatoes (with their juice) and both drained and rinsed kidney beans and cannellini beans. Stir to combine.
- Add the vegetable broth, small pasta, dried basil, dried oregano, bay leaf, salt, and black pepper to the pot. Stir well.
- Bring the soup to a boil, then reduce the heat to low, cover the Dutch oven, and let it simmer for about 15-20 minutes, or until the pasta and vegetables are tender.
- Taste the soup and adjust the seasonings with more salt and pepper if needed. Remove and discard the bay leaf.
- Serve the Vegetable Minestrone Soup hot, garnished with grated Parmesan cheese and chopped fresh basil leaves if desired.
Notes
This Vegetable Minestrone Soup is a delightful medley of colorful vegetables, beans, and pasta, resulting in a hearty and satisfying dish. It's perfect for a comforting and nutritious meal. Enjoy!