Minestrone

Cuisines

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Recipe

Ingredients

	2 tablespoons	Olive oil
	1	Onion , small, chopped
	2 cloves	Garlic , minced
	1	Carrot , diced
	1 stalk	Celery , diced
	1	Zucchini , diced
	1 cup	Tomato , canned, diced
	4 cups	Vegetable broth
	1 cup	Cannellini Bean , canned, drained and rinsed
	1 teaspoon	Oregano , dried
	1 teaspoon	Basil , dried
	1	Bay Leaf
	1/2 cup	Pastum , small (like ditalini or elbow)
	—	Salt , to taste
	—	Black Pepper , to taste
	—	Parmesan Cheese , grated, for serving (optional)

Instructions

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add the chopped onion and minced garlic; sauté until the onion is translucent.
3. 3 Add the diced carrot, celery, and zucchini; cook for about 5 minutes, stirring occasionally.
4. 4 Stir in the canned diced tomatoes and vegetable broth.
5. 5 Add the cannellini beans, dried oregano, dried basil, and bay leaf.
6. 6 Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
7. 7 Add the small pasta and continue to simmer until the pasta is cooked, about 10 minutes.
8. 8 Season with salt and black pepper to taste.
9. 9 Remove the bay leaf before serving.
10. 10 Serve hot, topped with grated Parmesan cheese if desired.