Minestrone with Cherry Tomatoes Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 can cannellini beans, drained and rinsed
• 1 cup uncooked pasta
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried basil
• Salt and pepper to taste
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and fragrant, about 5 minutes.
2. Add the carrots, celery, and zucchini and cook for another 5 minutes, or until the vegetables are tender and starting to brown.
3. Add the diced tomatoes, vegetable broth, cannellini beans, and dried basil. Bring the soup to a simmer and let cook for about 10 minutes, or until the vegetables are completely tender. Add the pasta and cook for another 10 minutes, or until the pasta is al dente. Stir in the cherry tomatoes and cook for another minute or two, just until they are heated through. Season with salt and pepper to taste.

Serving suggestions:

Serve the minestrone hot with freshly grated Parmesan cheese on top, if desired. It pairs well with crusty bread or a simple side salad. This recipe makes for a hearty and comforting meal on a chilly day. Enjoy!