Hearty Minestrone with Fresh Vegetables

Method

1. 1
   Sautéing

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. The onions should be fragrant and slightly golden at the edges.

   ⏲ 5 min

2. 2
   Sautéing

   Add the minced garlic, diced carrot, and celery. Cook, stirring frequently, until the vegetables are slightly softened and the garlic is aromatic, about 3 minutes.

   ⏲ 3 min

3. 3
   Sautéing

   Add the tomato paste and stir to coat the vegetables. Cook for 1 minute to deepen the flavor, stirring constantly to prevent burning.

   ⏲ 1 min

4. 4
   Simmering

   Pour in the crushed tomatoes, vegetable stock, and drained kidney beans. Stir well to combine. Bring the soup to a simmer over medium-high heat.

   ⏲ 2 min

5. 5
   Simmering

   Reduce the heat to medium-low and let the soup simmer gently, uncovered, for about 15 minutes. Stir occasionally. The broth should be flavorful and the vegetables tender.

   ⏲ 15 min

6. 6
   Simmering

   Add the diced zucchini, green beans, and ditalini pasta. Stir well. Continue to simmer until the pasta is al dente and the green beans are tender but still bright, about 10 minutes.

   ⏲ 10 min

7. 7

   Taste and season with salt and freshly ground black pepper. Stir in the chopped fresh basil and remove the pot from the heat. The soup should be fragrant and the vegetables tender.

8. 8

   Ladle the minestrone into bowls and top with grated Parmesan cheese. Serve hot with crusty bread if desired.