Minestrone (Italian Soup)

Servings:

This recipe makes about 6 servings.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 small potato, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans (or kidney beans), drained and rinsed
• 1 cup green beans, chopped
• 1/2 cup small pasta (like elbow macaroni or ditalini)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley or basil, chopped (optional)
• Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and cook for 2-3 minutes until softened. Add the garlic and cook for another minute.
3. Add the carrots, celery, zucchini, and potato. Cook for about 5-7 minutes, stirring occasionally.
4. Pour in the diced tomatoes (with juice) and vegetable broth. Stir in the cannellini beans, green beans, oregano, basil, and season with salt and pepper.
5. Bring the soup to a boil, then reduce to a simmer. Let it cook for 20-25 minutes until vegetables are tender.
6. Add the pasta and cook for an additional 8-10 minutes until the pasta is cooked.
7. Serve hot, garnished with fresh herbs and grated Parmesan, if desired.

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Estimated Nutritional Values per Serving:

• Calories: ~250-300 kcal
• Protein: ~10-12g
• Carbohydrates: ~40g
• Fat: ~8g
• Fiber: ~7g
• Sugar: ~6g
• Sodium: ~600mg