Classic Italian Minestrone Soup Recipe

Minestrone soup is a classic Italian dish that's hearty, nutritious, and perfect for a cold winter day. Here's how to make a classic Italian minestrone soup:

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2-3 garlic cloves, minced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) kidney beans, drained and rinsed
• 6 cups chicken or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• 2 cups uncooked small pasta (e.g. ditalini or elbow macaroni)
• Grated Parmesan cheese, for serving

Instructions:

• Heat the olive oil in a large pot over medium-high heat.
• Add the chopped onion and minced garlic to the pot and cook for 2-3 minutes, or until they begin to soften.
• Add the chopped celery, carrots, zucchini, and yellow squash to the pot and cook for 5-7 minutes, or until they begin to soften.
• Add the diced tomatoes, kidney beans, chicken or vegetable broth, dried oregano, dried basil, and dried thyme to the pot. Stir to combine.
• Season the mixture with salt and black pepper to taste.
• Bring the soup to a boil, then reduce the heat to low and simmer for 20-30 minutes, or until the vegetables are tender.
• Add the uncooked pasta to the pot and simmer for an additional 10-12 minutes, or until the pasta is cooked through.
• Serve hot, topped with grated Parmesan cheese.

This classic Italian minestrone soup is a comforting and nutritious meal that's perfect for a cold winter day. It's also versatile and can be customized with different vegetables and pasta shapes to suit your taste preferences.

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