Hearty Minestrone Soup, Monday - Week 17

Warm up your Monday evening with a bowl of Hearty Minestrone Soup. This Italian classic is packed with vegetables, beans, and pasta, making it the perfect comfort food to start your week.

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Serves: 4-6

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped (about 150 g)
• 2 carrots, peeled and diced (about 200 g)
• 2 celery stalks, diced (about 100 g)
• 2 garlic cloves, minced
• 1 zucchini, diced (about 200 g)
• 1 red bell pepper, diced (about 150 g)
• 400 g canned diced tomatoes
• 1.5 liters vegetable broth
• 400 g canned cannellini beans, rinsed and drained
• 100 g small pasta (e.g., ditalini, macaroni, or small shells)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 50 g chopped fresh parsley
• Grated Parmesan cheese, for serving (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes. Stir in the garlic and cook for an additional 30 seconds.

2. Add the zucchini and red bell pepper to the pot and cook for 3-4 minutes, stirring occasionally.

3. Stir in the canned tomatoes, vegetable broth, cannellini beans, pasta, dried basil, and dried oregano. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the pasta is cooked al dente.

4. Season the soup with salt and pepper to taste. Stir in the chopped fresh parsley just before serving.

5. Ladle the soup into bowls and serve with grated Parmesan cheese, if desired. Enjoy your Hearty Minestrone Soup!

Note: This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. If freezing, be sure to cool the soup completely before transferring it to an airtight container.