Minestrone is a traditional Italian soup that typically includes a variety of vegetables and often includes beans and small pasta.
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves of garlic, minced
- 1 teaspoon dried oregano
- 2 cups diced tomatoes
- 4 cups vegetable or chicken broth
- 1 cup diced potatoes
- 1 cup green beans, cut into bite-size pieces
- 1 cup cooked cannellini or kidney beans
- 1 cup small pasta, such as elbow macaroni or ditalini
- 1/4 cup chopped fresh basil
- Salt and pepper, to taste
- Parmesan cheese, for serving
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes, or until the vegetables are tender.
- Add the garlic and oregano, and sauté for 1 more minute.
- Stir in the diced tomatoes, broth, potatoes, green beans, and beans. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
- Stir in the pasta, and cook for an additional 10 minutes, or until the pasta is al dente.
- Stir in the basil, and season the soup with salt and pepper, to taste.
- Serve the soup hot, with grated Parmesan cheese on top.
Note: You can also add other vegetables such as zucchini, spinach, corn, or kale. And you can use different types of beans or pasta as well.