Minestrone: Spring Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 can (15 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/2 cup small pasta (such as ditalini or elbow)
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 2 tablespoons chopped fresh basil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until onion is translucent (4-5 minutes).
2. Add carrot and celery, and sauté for another 2 minutes.
3. Add zucchini, yellow squash, and green beans, and sauté for another 2 minutes.
4. Add diced tomatoes, chicken or vegetable broth, and cannellini beans. Bring to a boil, then reduce heat and let simmer for 10-15 minutes.
5. Add pasta and continue to simmer until pasta is cooked (about 10 minutes).
6. Stir in Parmesan cheese, salt, and pepper. Taste and adjust seasoning as needed.
7. Stir in chopped fresh basil just before serving.

Verdict:

Minestrone is a classic Italian soup that’s perfect for spring! This fresh and flavorful soup is loaded with colorful veggies and protein-rich beans, making it a hearty and healthy meal. Plus, it’s easy to customize based on your preferences and whatever veggies you have on hand. Serve with a crusty loaf of bread or a side salad for a complete meal.

Serving Suggestions:

• Serve hot, garnished with additional Parmesan cheese and chopped fresh herbs.
• Pair with a crisp white wine, like Pinot Grigio or Sauvignon Blanc.
• Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.

Enjoy!