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Minestrone soup is not just a meal; it's a warm embrace on a chilly day. This hearty, Italian classic is packed with vibrant vegetables, protein-rich beans, and comforting pasta, making it a versatile dish that brings both comfort and nutrition to your table. Originating from Italy, minestrone has transcended its humble beginnings to become a favorite around the world. This article will delve into the rich history of minestrone soup, its numerous health benefits, and provide you with a step-by-step guide to creating your perfect pot of this beloved recipe. Whether you’re a seasoned chef or just starting your culinary journey, this recipe is sure to satisfy your taste buds and nourish your body.

Classic Minestrone Soup with Fresh Veggies and Beans

Looking for a delicious vegetarian lunch option this season? Try this hearty classic minestrone soup, perfect for cool days! Packed with nutritious veggies and low in carbs, its a satisfying meal that keeps you energized and feeling great. Join us in preparing a bowl of comfort with afterka! VegetarianLunch LowCarbLunch MinestroneSoup HealthyEating SeasonalRecipes ComfortFood EatSeasonally
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Ingredients
  

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 cup green beans, cut into 1-inch pieces

1 can (14.5 oz) diced tomatoes, with juices

4 cups vegetable broth

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) cannellini beans, drained and rinsed

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

1 cup small pasta (like ditalini or elbow)

2 cups fresh spinach or kale

Grated Parmesan cheese (optional, for serving)

Fresh basil leaves, for garnish

Instructions
 

Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 3-4 minutes.

    Add Vegetables: Stir in the carrots and celery; cook for another 5 minutes until slightly softened. Then, add the zucchini and green beans and cook for an additional 3-4 minutes.

      Incorporate Tomatoes & Broth: Pour in the diced tomatoes along with their juices, and vegetable broth. Stir well to combine.

        Season the Soup: Add the kidney beans, cannellini beans, oregano, basil, salt, and pepper. Bring everything to a gentle boil.

          Cook Pasta: Once boiling, add the pasta to the pot. Reduce heat and let simmer for about 10 minutes, or until the pasta is al dente.

            Add Greens: Stir in the fresh spinach or kale, cooking just until wilted, about 2-3 minutes.

              Taste & Adjust: Taste the soup, adjusting seasoning if necessary. If a thicker consistency is desired, you can use an immersion blender to puree a small portion of the soup.

                Serve: Ladle the soup into bowls, and if desired, top with grated parmesan and fresh basil leaves for garnish.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 6-8