Vegetable Minestrone Soup

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •3 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) kidney beans, drained
• •2 cups zucchini, diced
• •1 cup small pasta (ditalini or elbow)
• •2 teaspoons dried Italian seasoning
• •to taste Salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
2. 2Add diced tomatoes with juices and vegetable broth. Stir in Italian seasoning and bring to a boil.
3. 3Add kidney beans and zucchini, then reduce heat and simmer for 10 minutes.
4. 4Stir in pasta and cook for 8-10 minutes until pasta is tender.
5. 5Season with salt and pepper to taste. Simmer for 2 more minutes and serve hot.

💡 Add minestrone vegetables by density and pasta near the end; boiling everything together gives soft vegetables and swollen noodles.

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