Minestrone Recipe

Ingredients:

• 1/4 cup olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 medium zucchini, chopped
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) kidney beans, drained and rinsed
• 6 cups chicken or vegetable broth
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 cup uncooked macaroni
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add onion and garlic, and cook until onion is translucent, about 5 minutes.
3. Stir in the carrots, celery, zucchini, and green beans. Cook for 5 minutes.
4. Add the diced tomatoes, kidney beans, chicken or vegetable broth, basil, and oregano. Bring to a boil; reduce heat and simmer, partially covered, for about 20 minutes.
5. Add the macaroni and cook for another 10 minutes, until pasta is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley and shaved Parmesan cheese (optional).

Verdict:

Minestrone is a classic Italian soup that is hearty, satisfying, and full of flavor. This recipe is packed with vegetables, beans, and pasta, making it a complete and nutritious meal. It is also incredibly easy to make and can be customized to suit your taste preferences. Whether you’re looking for a comforting weeknight dinner or a crowd-pleasing party dish, this minestrone recipe is sure to impress!

Serving suggestions:

Serve with crusty bread and a salad for a complete meal. Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use.