Minestrone Soup
Looking for a hearty and delicious Italian vegetable soup that's easy to make? Look no further than the best Minestrone Soup recipe! Packed with all your favorite veggies, this soup is a surefire hit with the whole family.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks sliced
- 1 can 14.5 oz diced tomatoes
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz cannellini beans, drained and rinsed
- 1 can 15 oz green beans, drained
- 1 can 15 oz corn, drained
- 4 cups vegetable or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and pepper to taste
- ½ cup small pasta such as macaroni or ditalini
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onions, garlic, carrots, and celery, and cook for 5 minutes, stirring occasionally.
- Add diced tomatoes, kidney beans, cannellini beans, green beans, corn, broth, basil, oregano, thyme, salt, and pepper to the pot. Stir everything together.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- Add the pasta to the pot and simmer for an additional 10 minutes, or until the pasta is cooked.
- Adjust seasoning if needed. Serve hot, with grated Parmesan cheese on top.
Notes
- To Store: Place leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze: Allow soup to cool and place in an airtight container or freezer bag in the freezer for up to 3 months. Thaw overnight in fridge before reheating.
- To Reheat: Reheat in microwave or via stovetop to desired temperature. May need to add a little water or broth if soup has thickened.
