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Winter Minestrone Soup

Winter Minestrone Soup
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A nourishing minestrone soup packed with colorful vegetables, beans, and pasta, perfect for chilly winter days.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 can diced tomatoes
  • 1 can kidney beans, drained and rinsed
  • 1 cup green beans, trimmed and cut
  • 1 zucchini, diced
  • 1 cup small pasta (like ditalini)
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions, carrots, and celery, and sauté until softened, about 5-7 minutes.
  3. Stir in the garlic and cook for another minute.
  4. Pour in the vegetable broth and bring to a simmer.
  5. Add the diced tomatoes, kidney beans, and green beans. Cook for 10 minutes.
  6. Stir in the zucchini and pasta, cooking until the pasta is al dente, about 8-10 minutes.
  7. Season with salt and pepper, and garnish with fresh parsley before serving.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 4 days. May freeze for longer storage.

Nutrition

Find it online: https://diyprzepisy.com/winter-minestrone-soup/

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