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:

  • 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
  • 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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