Classic Italian Minestrone Soup

Mama Kathy's Minestrone is a hearty and flavorful Italian soup that is perfect for a chilly day. Packed with an abundance of vegetables, beans, pasta, and a rich tomato broth, this minestrone soup is a satisfying meal on its own. This recipe has been passed down through generations, ensuring an authentic taste of Italy. Enjoy this classic minestrone soup with a sprinkle of Parmesan cheese and some crusty bread for a truly comforting dining experience.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups water
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (e.g., ditalini or macaroni)
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Grated Parmesan cheese, for serving

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, diced carrots, and diced celery. Cook until the vegetables soften, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the diced zucchini, yellow squash, and green beans. Cook for 3-4 minutes.
5. Pour in the diced tomatoes, vegetable broth, and water. Bring the soup to a boil.
6. Reduce the heat to low and let it simmer for 15 minutes.
7. Add the kidney beans, cannellini beans, and small pasta to the pot. Cook until the pasta is tender, about 10 minutes.
8. Season the soup with dried basil, dried oregano, salt, and black pepper. Adjust the seasonings to your taste.
9. Serve the minestrone soup hot, sprinkled with grated Parmesan cheese.
10. Enjoy!

Interesting Facts