This recipe for Judy's Hearty Vegetable Minestrone Soup is a flavorful twist on the classic Italian minestrone soup. Packed with a variety of vegetables, beans, pasta, and herbs, this soup is not only delicious but also hearty and nutritious. It is a perfect dish for those cold winter nights or anytime you crave a hearty and comforting bowl of soup. Try this recipe and enjoy a taste of Italy right at home!
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) cannellini beans, drained and rinsed
- 1 cup small pasta (such as elbows or ditalini)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Grated Parmesan cheese, for serving
Directions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
- Add the diced carrots, celery, zucchini, yellow squash, and red bell pepper to the pot. Cook for about 5 minutes or until the vegetables start to soften.
- Pour in the vegetable broth and diced tomatoes, including the liquid from the can.
- Add the cannellini beans, dried basil, dried oregano, dried thyme, salt, and black pepper to the pot. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the vegetables are tender.
- While the soup is simmering, cook the pasta according to the package instructions. Drain and set aside.
- Once the vegetables are tender, add the cooked pasta to the pot and stir well.
- Taste the soup and adjust the seasonings if needed.
- Serve hot, topped with grated Parmesan cheese.
- Enjoy this hearty vegetable minestrone soup!
