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Minestrone Soup from Lucia

Name: Minestrone Soup from Lucia
Total time: 45 min
Yield: 6
Cuisine: International
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 zucchini, diced; 1 can (400g) diced tomatoes; 1 can (400g) cannellini beans, drained and rinsed; 1 cup green beans, chopped; 1 cup small pasta (e.g., ditalini or small shells); 6 cups vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and black pepper to taste; Fresh grated Parmesan cheese for serving (optional)

45 min · Easy · 6 servings

A hearty and nutritious Italian classic packed with vegetables, beans, and pasta, perfect for any season.

Ingredients

2 tablespoons olive oil→1 onion, chopped→2 carrots, diced→2 celery stalks, diced→3 garlic cloves, minced→1 zucchini, diced→1 can (400g) diced tomatoes→1 can (400g) cannellini beans, drained and rinsed→1 cup green beans, chopped→1 cup small pasta (e.g., ditalini or small shells)→6 cups vegetable broth→1 teaspoon dried oregano→1 teaspoon dried basil→Salt and black pepper to taste→Fresh grated Parmesan cheese for serving (optional)→

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Method

Heat olive oil in a large pot over medium heat.

Add chopped onion, carrots, and celery; cook until vegetables are softened, about 5 minutes.

Stir in minced garlic and cook for another minute.

Add diced zucchini, canned tomatoes (with juice), vegetable broth, oregano, and basil.

Bring to a boil, then reduce heat and simmer for 15 minutes.

Add green beans and pasta; cook until pasta is al dente, about 8-10 minutes.

Stir in cannellini beans, season with salt and pepper.

Serve hot, topped with grated Parmesan if desired.

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