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Vegetarian Minestrone Soup
Created by: Howcan Team
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (such as ditalini or elbow)
- 2 teaspoons dried oregano
- 2 teaspoons 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 and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
- Add the diced carrots, celery, zucchini, and green beans to the pot and cook for 5 minutes, stirring occasionally.
- Pour in the diced tomatoes and vegetable broth, then bring the soup to a boil.
- Reduce the heat to low and let the soup simmer for 20 minutes.
- Stir in the kidney beans, cannellini beans, and small pasta, then continue to simmer for an additional 10-15 minutes, or until the pasta is tender.
- Season the soup with dried oregano, dried basil, salt, and pepper to taste.
- Serve the vegetarian minestrone soup hot, topped with grated Parmesan cheese.
- Enjoy!
Vegetarian Minestrone Soup has a rich history dating back to ancient Rome, where it was a staple dish for the working class. This hearty soup has evolved over the centuries, with each region in Italy adding its own unique twist. Chefs like Lidia Bastianich and Mario Batali have popularized their versions of this classic dish, using fresh, seasonal vegetables and aromatic herbs. Today, the best versions of Vegetarian Minestrone Soup can be found in the Tuscan region of Italy, where the use of cannellini beans, zucchini, and kale creates a flavorful and satisfying soup. The key to a great minestrone lies in the quality of the ingredients, especially the broth and the mix of vegetables. Whether it's served with a drizzle of olive oil or a sprinkle of Parmesan cheese, this comforting soup continues to be a beloved favorite for vegetarians and non-vegetarians alike.
60 min
6
250 calories
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