Minestrone Soup Recipe

Ingredients

• 2 tablespoons olive oil (plus more for serving)
• 1 large onion (chopped)
• 2 celery stalks (chopped)
• 2 large carrots (chopped)
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• 1 zucchini (diced)
• 1 cup chopped green beans
• 1 ½ teaspoons dried thyme
• 1 teaspoon oregano
• 2 bay leaves
• 4 garlic cloves (minced)
• ¼ cup tomato paste
• 1 (28-ounce) can crushed tomatoes
• 6 cups low-sodium vegetable broth
• 1 2-inch Parmesan rind (optional)
• 1 (15-ounce) can kidney beans (drained and rinsed)
• 1 (15-ounce) can cannellini beans (drained and rinsed)
• ¾ cup ditalini pasta (or other short cut pasta)
• Freshly grated parmesan cheese (for serving)

Steps

1. 1

   Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, and carrots. Season with salt and pepper and cook, stirring occasionally, until vegetables soften, about 10 minutes.

2. 2

   Stir in the zucchini, green beans, thyme, oregano, bay leaves, and garlic. Cook until fragrant, about 1 minute.

3. 3

   Add the tomato paste, crushed tomatoes with their juices, vegetable broth, and the parmesan rind if using. Bring the mixture to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.

4. 4

   Stir in the kidney beans, white beans, and pasta. Simmer until pasta is al dente, about 8 minutes or according to package instructions.

5. 5

   Remove the bay leaves and parmesan rind before serving.

6. 6

   Ladle into bowls and top with freshly grated parmesan cheese and olive oil.