I made minestrone soup for the first time tonight and it was so amazing! Even my husband loved it. Definitely getting added to my soup rotation.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 1 cup water
- 1 cup uncooked pasta (such as small shells or macaroni)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup frozen peas
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
- grated Parmesan cheese, for serving (optional)
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, carrots, celery, zucchini, and yellow squash and cook until the vegetables are tender, about 5-7 minutes.
- Stir in the green beans, diced tomatoes, chicken broth, and water. Bring the mixture to a boil, then reduce the heat to a simmer.
- Add the pasta and simmer until it is cooked to your liking, about 8-10 minutes.
- Stir in the kidney beans, peas, parsley, and basil. Simmer for an additional 5 minutes.
- Season the soup with salt and pepper to taste.
- Serve the soup hot, garnished with grated Parmesan cheese if desired. Enjoy!