Minestrone Soup

Ingredients

• 2 tablespoons Olive oil
• 1 medium, chopped Onion
• 2 medium, chopped Carrots
• 2 stalks, chopped Celery stalks
• 2 cloves, minced Garlic
• 28 ounces, undrained Canned diced tomatoes
• 6 cups Vegetable broth
• 1 cup, trimmed and cut Green beans
• 1 medium, chopped Zucchini
• 1 15-ounce can, rinsed and drained Cannellini beans
• 1 15-ounce can, rinsed and drained Kidney beans
• 1/2 cup Gluten-free small pasta (e.g., ditalini)
• 1/4 cup, chopped Fresh basil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add onion, carrots, and celery and cook until softened, about 5-7 minutes.

3. 3

   Stir in garlic and cook for 1 minute more, until fragrant.

4. 4

   Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

5. 5

   Stir in green beans, zucchini, cannellini beans, and kidney beans.

6. 6

   Add gluten-free pasta and cook until pasta is tender, about 8-10 minutes.

7. 7

   Season with salt and pepper to taste.

8. 8

   Stir in fresh basil just before serving.

9. 9

   Serve hot, garnished with extra basil and a drizzle of olive oil if desired.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.