Italian·Medium
Classic Minestrone Soup
A italian lunch recipe that's both delicious and easy to make at home.
15 min prep
30 min cook
6 servings
45 min total
vegan
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Ingredients
- olive oil3 tbsp
- onion1
- carrots2
- celery stalks2
- garlic3 cloves
- diced tomatoes1 can
- vegetable broth6 cup
- Italian seasoning1 tsp
- bay leaf1
- zucchini1
- green beans1 cup
- cannellini beans1 can
- small pasta (ditalini or elbow)0.5 cup
- fresh parsley2 tbsp
Instructions
1
Heat olive oil in a large pot. Add diced onion, carrots, and celery. Sauté until softened.
5 min
2
Add the garlic and cook for one minute until fragrant.
1 min
3
Add diced tomatoes, vegetable broth, Italian seasoning, and bay leaf. Bring to a boil.
4
Add the diced zucchini, green beans, and cannellini beans. Simmer until vegetables are tender.
15 min
5
Add the small pasta and cook until al dente.
8 min
6
Season with salt and pepper. Serve hot with a drizzle of olive oil and fresh parsley.
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