Delicious Minestrone soup recipe for 4 people:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 tablespoons tomato paste
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney bean, drained and rinsed
- 1/2 cup small pasta (such as ditalini or elbow macaroni)
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
- Grated Parmesan cheese for serving
Instructions:
- In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened.
- Add carrots, celery, zucchini and tomato paste to the pot. Cook for about 5 minutes, stirring occasionally.
- Pour in the diced tomatoes with their juice and add the Kidney beans. Stir well.
- Add the vegetable broth, dried oregano, dried basil, dried thyme, salt, and pepper. Bring the soup to a boil.
- Once boiling, stir in the pasta and reduce the heat to simmer. Cook until the pasta is al dente, following the package instructions.
- Just before serving, add the chopped fresh spinach to the pot. Stir until the spinach wilts and is evenly distributed.
- Taste and adjust seasoning as needed.
- Ladle the Minestrone soup into bowls and serve hot, garnished with grated Parmesan cheese.
Enjoy your hearty and nutritious Minestrone soup!
