vegetable minestrone soup

Vegetable Minestrone Soup Recipe:

Ingredients:

- 1 tablespoon olive oil

- 1 onion, diced

- 2 carrots, sliced

- 2 celery stalks, chopped

- 3 cloves garlic, minced

- 1 zucchini, diced

- 1 yellow squash, diced

- 1 cup green beans, chopped

- 1 can (14 oz) diced tomatoes

- 1 can (15 oz) kidney beans, drained and rinsed

- 1 can (15 oz) cannellini beans, drained and rinsed

- 8 cups vegetable broth

- 1 teaspoon dried oregano

- 1 teaspoon dried basil

- 1/2 teaspoon dried thyme

- Salt and pepper to taste

- 1 cup small pasta (such as elbow or ditalini)

- 2 cups spinach or kale, chopped

- Grated Parmesan cheese for serving (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, celery, and garlic. Sauté until vegetables are softened.

2. Add zucchini, yellow squash, green beans, diced tomatoes, kidney beans, cannellini beans, vegetable broth, oregano, basil, thyme, salt, and pepper. Bring to a boil.

3. Reduce heat to low and simmer for about 20 minutes.

4. Add the pasta and continue to simmer until pasta is cooked al dente.

5. Stir in chopped spinach or kale and cook until wilted.

6. Adjust seasoning if needed and serve hot.

7. Optionally, sprinkle with grated Parmesan cheese when serving.

Enjoy your hearty vegetable minestrone soup!