minestrone soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 8 cups vegetable broth
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cup dried pasta (ditalini or elbow macaroni)
• 1 cup green beans, cut into 1-inch pieces
• 1 cup zucchini, diced
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup chopped fresh basil
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
3. Add garlic and cook for 1 minute more.
4. Pour in vegetable broth and diced tomatoes. Bring to a boil.
5. Add pasta and green beans. Reduce heat and simmer for 8-10 minutes, or until pasta is cooked.
6. Stir in zucchini and kidney beans. Simmer for 2-3 minutes more.
7. Stir in fresh basil. Season with salt and black pepper to taste.

Notes

• For a richer flavor, use homemade vegetable broth.
• You can add other vegetables, such as potatoes, spinach, or corn.
• Serve with crusty bread for dipping.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To freeze, let cool completely before portioning into freezer-safe containers.