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Minestrone Soup

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A comforting and vibrant Italian soup filled with vegetables, beans, and pasta, perfect for a cozy meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 (14.5 ounces) can diced tomatoes
  • 4 cups vegetable broth
  • 1 (15 ounces) can kidney beans, drained and rinsed
  • 1 cup small pasta (like ditalini or macaroni)
  • 2 cups fresh spinach
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Grated Parmesan cheese (for serving, optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onions, carrots, and celery and sauté until soft, about 5-7 minutes.
  3. Stir in the garlic, zucchini, and bell pepper, cooking for an additional 2-3 minutes.
  4. Add the diced tomatoes, vegetable broth, kidney beans, oregano, basil, salt, and pepper. Bring to a boil.
  5. Reduce heat and let simmer for 15-20 minutes.
  6. Add the pasta and cook according to package instructions until al dente.
  7. Stir in the fresh spinach and cook until wilted.
  8. Serve hot, garnished with grated Parmesan cheese if desired.

Notes

Feel free to customize with your favorite vegetables or beans. This soup freezes well for up to 3 months.

Nutrition

Find it online: https://delishrecipezbylucy.com/minestrone-soup/

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