Minestrone soup

Do you like a Minestrone soup? If you never tried it before you have to try it now! This is delicious soup to have for you lunch. Here’s a classic recipe for minestrone soup:

Minestrone soup Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) kidney beans, drained and rinsed
• 4 cups vegetable broth or chicken broth
• 2 cups water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 cup small pasta (such as macaroni or ditalini)
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• Chopped fresh parsley for garnish

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become soft and translucent.
2. Add the diced carrots, celery, and zucchini to the pot. Cook for a few minutes until the vegetables start to soften.
3. Pour in the diced tomatoes (with their juice) and the drained kidney beans. Stir well to combine.
4. Add the vegetable or chicken broth and water to the pot. Stir in the dried oregano, basil, thyme, and bay leaf. Season with salt and pepper to taste.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes to allow the flavors to meld together.
6. In the meantime, cook the small pasta separately according to the package instructions until al dente. Drain and set aside.
7. Once the soup has simmered, add the cooked pasta to the pot and stir it in.
8. Taste the soup and adjust the seasoning if needed.
9. Serve the minestrone soup hot, garnished with grated Parmesan cheese and chopped fresh parsley.

Enjoy your hearty and flavorful minestrone soup!