Vegetable Minestrone Soup
This hearty Vegetable Minestrone Soup is a vibrant celebration of seasonal produce, simmered with cannellini beans, tender elbow macaroni, and a fragrant blend of carrots, onion, and fresh basil. The soup’s rich broth, brightened with a touch of Parmesan and a whisper of pepper, offers a satisfying balance of earthy depth and bright, herbal notes. Roasting the vegetables beforehand adds a subtle smokiness that elevates the dish beyond a simple weeknight meal. With its rustic charm and nourishing warmth, it’s a bowl worth savoring any time of year.
Ingredients
- bay leaf1.0
- cannellini beans14.0 oz
- carrots4.0
- basil1.5 tsp
- elbow macaroni6.0 oz
- ground pepper1.0 tsp
- olive oil2.0 tsps
- onion1.0
- parmesan cheese1.0 tsp
- salt1.5 tsp
- tomato28.0 oz
- zucchini2.0
Nutrition
Directions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- 2
Add diced carrots and zucchini, and cook for another 5 minutes, stirring occasionally.
- 3
Pour in canned tomatoes (crushed by hand) and their juices. Add bay leaf, salt, pepper, and basil. Bring to a boil.
- 4
Reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender.
- 5
Stir in drained and rinsed cannellini beans and elbow macaroni. Increase heat to medium and cook until pasta is al dente, about 8-10 minutes.
- 6
Remove bay leaf. Adjust seasoning to taste. Serve hot, topped with grated Parmesan cheese.
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