Hearty Minestrone Soup

Method

1. 1
   Sautéing

   Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté until softened and fragrant, about 5 minutes. The vegetables should be slightly translucent and the onion aromatic.

   ⏲ 5 min

2. 2
   Sautéing

   Add minced garlic and tomato paste. Stir constantly for 1 minute until the garlic is fragrant and the tomato paste darkens slightly. The mixture should be a deep red-orange and smell savory.

   ⏲ 1 min

3. 3
   Simmering

   Pour in the diced tomatoes with their juices, vegetable stock, kidney beans, zucchini, green beans, and dried oregano. Stir to combine. Bring the soup to a gentle boil.

   ⏲ 5 min

4. 4
   Simmering

   Reduce heat to low and let the soup simmer uncovered for 20 minutes, until the vegetables are tender and the flavors have melded. The broth should be slightly thickened and aromatic.

   ⏲ 20 min

5. 5
   Simmering

   Stir in the pasta and continue to simmer for 10-12 minutes, until the pasta is al dente. Taste and season with salt and pepper.

   ⏲ 12 min

6. 6

   Remove the pot from heat. Stir in the torn fresh basil. Serve hot, topped with grated Parmesan cheese.

   ⏲ 1 min