Judy's Hearty Vegetable Minestrone Soup - A Classic Italian Soup with a Twist!

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

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
3. 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.
4. Pour in the vegetable broth and diced tomatoes, including the liquid from the can.
5. Add the cannellini beans, dried basil, dried oregano, dried thyme, salt, and black pepper to the pot. Stir well to combine.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the vegetables are tender.
7. While the soup is simmering, cook the pasta according to the package instructions. Drain and set aside.
8. Once the vegetables are tender, add the cooked pasta to the pot and stir well.
9. Taste the soup and adjust the seasonings if needed.
10. Serve hot, topped with grated Parmesan cheese.
11. Enjoy this hearty vegetable minestrone soup!

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