Classic Minestrone Soup

Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow macaroni)
- 2 cups chopped kale or spinach
- Salt and pepper to taste
- Freshly grated Parmesan cheese, for serving (optional)

Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until the vegetables are tender, about 5-7 minutes.
2. Add the garlic, zucchini, and yellow squash and cook for another 5 minutes, stirring occasionally.
3. Stir in the dried oregano, basil, and thyme and cook for an additional minute.
4. Add the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20-25 minutes.
5. Add the kidney beans, cannellini beans, and pasta to the pot. Cook until the pasta is tender, about 10 minutes.
6. Stir in the chopped kale or spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
7. Serve hot, topped with freshly grated Parmesan cheese if desired.

Prompt:

minestrone soup

Created:

June 16, 2024 at 05:24 PM