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Easy Minestrone Soup

This easy minestrone soup is perfect for a cold winter day. It is both nutritious and comforting. Can be enjoyed for dinner or lunch.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings 6

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery ribs, diced
  • 1 zucchini, diced
  • 1 cup fresh or frozen peas or green beans
  • 28 ounces can of diced tomatoes
  • 6 cups vegetable broth
  • 14 ounces cannellini beans, rinsed and drained combo of pinto and navy works too
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 cup macaroni
  • Salt and pepper to taste
  • Parmesan cheese and fresh basil, for garnish

Instructions
 

  • Heat olive oil in a large dutch pot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, peas, and diced tomatoes.
  • Stir in vegetable broth, beans, basil, oregano, and thyme. Simmer on low for 20 minutes.
  • Add the pasta and cook until tender, about 12 minutes. If you need to add more broth, you can.
  • Season soup with salt and pepper. If you like spice, add red pepper flakes. Divide into bowls and garnish with parmesan cheese and fresh basil, if desired. Enjoy!