Minestrone

Cuisines

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Recipe

Ingredients

2 tablespoons	olive oil
1	small onion, chopped
2 cloves	garlic, minced
1	carrot, diced
1 stalk	celery, diced
1	small zucchini, diced
1 cup	canned diced tomatoes
4 cups	vegetable broth
1 cup	canned cannellini beans, drained and rinsed
1 teaspoon	dried oregano
1 teaspoon	dried basil
1	bay leaf
1/2 cup	small pasta (like ditalini or elbow)
—	salt to taste
—	black pepper to taste
—	Grated Parmesan cheese 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.