Minestrone

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into halves
• 1 bell pepper, diced
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup small pasta (like ditalini or small shells)
• Grated Parmesan cheese for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté until the vegetables are tender, about 5 minutes.
2. Add the zucchini, green beans, bell pepper, diced tomatoes, vegetable broth, kidney beans, basil, oregano, salt, and pepper to the pot. Bring the soup to a simmer and let it cook for 20 minutes.
3. In a separate pot, cook the pasta according to the package instructions until al dente. Drain the pasta and add it to the soup.
4. Serve the Minestrone hot, topped with a sprinkle of Parmesan cheese.

Enjoy your homemade Minestrone! 🍲