Hearty Vegetable Minestrone
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 carrots carrots chopped
- 2 celery stalks celery chopped
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 28 ounce can crushed tomatoes
- 6 cups vegetable broth
- 1 15 ounce can cannellini beans drained and rinsed
- 1 cup small pasta ditalini or elbow macaroni
- 1 cup chopped zucchini
- 1 cup chopped green beans
- 1/4 cup chopped fresh parsley
- salt and pepper to taste seasoning
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic, oregano, and basil and cook for 1 minute more.
- Stir in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add cannellini beans and pasta. Continue to simmer for 10-12 minutes, or until pasta is cooked through.
- Stir in zucchini and green beans and cook for 5 minutes more, or until tender-crisp.
- Season with salt and pepper to taste. Garnish with fresh parsley and serve.
