How to make minestrone soup?

Minestrone Soup: A Hearty and Flavorful Classic

Minestrone is a hearty Italian soup bursting with vegetables, pasta, and beans. This recipe is a flexible base that you can adapt to your taste and what's in your pantry.

Ingredients:

* For the Soup Base:

* 2 tablespoons olive oil

* 1 medium onion, chopped

* 2 carrots, chopped

* 2 celery stalks, chopped

* 2 cloves garlic, minced

* 1 teaspoon dried oregano

* 1 teaspoon dried basil

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 6 cups vegetable broth

* 1 (14.5 ounce) can diced tomatoes, undrained

* 1 (15 ounce) can cannellini beans, drained and rinsed

* 1 cup small pasta shapes (like ditalini, orzo, or elbow macaroni)

* For the Garnish:

* Grated Parmesan cheese

* Fresh basil leaves, chopped

* Crusty bread

Instructions:

1. Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in garlic, oregano, basil, salt, and pepper and cook for 1 minute more.

2. Add the Broth and Tomatoes: Pour in the vegetable broth and diced tomatoes. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes.

3. Add the Beans and Pasta: Stir in the cannellini beans and pasta. Cook for 5-7 minutes, or until pasta is al dente.

4. Serve and Garnish: Ladle the minestrone into bowls and top with grated Parmesan cheese, chopped basil leaves, and a slice of crusty bread.

Tips:

* Veggies, Veggies, Veggies: Feel free to add other vegetables to your minestrone, such as zucchini, spinach, kale, or potatoes.

* Beans and Pasta: Experiment with different types of beans and pasta. Try kidney beans, chickpeas, or lentils, and use different shapes like ditalini, orzo, or elbow macaroni.

* Flavor Boosters: Add a pinch of red pepper flakes for a touch of heat. You can also use fresh herbs like rosemary or thyme.

* Make it Ahead: Minestrone soup can be made ahead of time and reheated. Store it in the refrigerator for up to 3 days.

* Freezing: You can freeze minestrone soup for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Enjoy your delicious and comforting bowl of Minestrone soup!