Minestrone with Beans

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •2 medium carrots, diced
• •2 medium celery stalks, diced
• •1 can (14.5 oz) diced tomatoes
• •6 cups vegetable broth
• •1 can (15 oz) cannellini beans, drained and rinsed
• •2 cups chopped zucchini
• •1 cup small pasta (ditalini or elbow)
• •1 teaspoon dried Italian seasoning
• •to taste salt and black pepper

Directions

1. 1Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened, then add garlic and cook for 1 minute more.
2. 2Add carrots and celery, cooking for 5 minutes, stirring occasionally.
3. 3Pour in the diced tomatoes with their juice and vegetable broth, bringing to a simmer.
4. 4Add the drained cannellini beans and zucchini, and stir in the Italian seasoning. Simmer for 10 minutes.
5. 5Stir in the pasta and cook for 8-10 minutes, or until the pasta is tender and vegetables are cooked through.
6. 6Season with salt and black pepper to taste and serve hot.

💡 Beans continue absorbing broth in minestrone as it sits; keep leftover soup slightly looser than the portion you plan to serve immediately.

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