Thick & Hearty Minestrone Soup
This Thick & Hearty Minestrone Soup is a rich and filling dish, packed with vegetables, beans, and pasta in a savory broth. Perfect for a cozy meal!
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Vegetables
- 1 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 celery stalks celery diced
- 1 medium zucchini diced
Beans and Broth
- 1 can diced tomatoes 14.5 oz (410 g)
- 1 can cannellini beans drained and rinsed, 15 oz (425 g)
- 1 can kidney beans drained and rinsed, 15 oz (425 g)
- 4 cups vegetable broth
Pasta and Seasoning
- 1 cup small pasta e.g., elbow macaroni or ditalini
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt to taste
- 1/2 tsp black pepper freshly ground
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, celery, zucchini, and garlic. Cook for 5-7 minutes until the vegetables begin to soften.
- Add the diced tomatoes, cannellini beans, kidney beans, and vegetable broth. Bring to a boil.
- Reduce heat to a simmer and cook for 20 minutes, allowing the vegetables to soften and the flavors to meld.
- Stir in the pasta, basil, oregano, salt, and pepper. Continue simmering for 10-12 minutes, or until the pasta is cooked al dente.
- Remove from heat and let the soup rest for a few minutes before serving.
Notes
If you prefer a thicker soup, you can mash some of the beans or vegetables with a spoon before adding the pasta.