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Classic Minestrone Soup
Created by: Howcan Team
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup small pasta (such as ditalini or small shells)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Cook for 5 minutes, or until the vegetables start to soften.
- Stir in the minced garlic and cook for an additional 1-2 minutes.
- Add the diced zucchini and yellow squash to the pot and cook for another 3-4 minutes.
- Pour in the can of diced tomatoes and vegetable broth. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
- Stir in the drained and rinsed kidney beans, small pasta, dried oregano, and dried basil. Cook for an additional 10-12 minutes, or until the pasta is tender.
- Season the soup with salt and pepper to taste.
- Serve the minestrone soup hot, topped with grated Parmesan cheese.
- Enjoy!
Minestrone is a traditional Italian vegetable soup with a rich history dating back to ancient Rome. This hearty dish has evolved over centuries, with each region of Italy adding its own unique twist. Chefs like Lidia Bastianich and Mario Batali have popularized their versions of minestrone, using fresh, seasonal ingredients to create a robust flavor profile. The best minestrone can be found in Tuscany, where the soup is often made with cannellini beans, tomatoes, carrots, and zucchini. The key to a perfect minestrone lies in the quality of the vegetables and the slow simmering process, allowing the flavors to meld together. For a twist, consider adding pesto or a dollop of ricotta on top.
60 min
6
250 calories
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