Minestrone Soup
Serves 6
Ingredients
Method
1 cup Small Pasta (e.g., Ditalini Or Elbow Macaroni)
1 15 Oz Can Kidney Beans, Drained And Rinsed
1 15 Oz Can Cannellini Beans, Drained And Rinsed
1 Medium Onion, Chopped
1 Carrot, Chopped
1 Celery Stalk, Chopped
1 Zucchini, Chopped
2 Garlic Cloves, Minced
28 oz. Canned Crushed Tomatoes
4 cups Vegetable Or Chicken Broth
1 tbsp. Olive Oil
½ tsp. Dried Basil
½ tsp. Dried Oregano
¼ tsp. Red Pepper Flakes (optional)
¼ tsp. Salt
¼ tsp. Black Pepper
In a large pot, heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
Stir in the crushed tomatoes, broth, basil, oregano, red pepper flakes (if using), salt, and black pepper. Bring to a simmer.
Add the kidney beans, cannellini beans, zucchini, and pasta to the pot. Cook for 10-12 minutes, or until the pasta is al dente.
Adjust the seasonings to taste. Serve the Minestrone Soup hot with crusty bread or grated Parmesan cheese, if desired.