Easy Classic Minestrone Soup (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 1/2 cups onion, chopped
03 -
2 garlic cloves, minced
04 -
2 cups carrots, diced
05 -
1 large zucchini, diced
06 -
1 large squash, diced
07 -
2 cups green cabbage, thinly sliced
08 -
1 can red kidney beans, drained and rinsed
09 -
1 can white kidney beans or great northern beans, drained and rinsed
10 -
2 teaspoons dry basil
11 -
1 teaspoon dry oregano
12 -
1/2 teaspoon dry thyme
13 -
1/2 teaspoon red pepper flakes
14 -
1/4 cup white cooking wine
15 -
2 (15oz) cans diced fire-roasted tomatoes
16 -
7 cups vegetable stock
17 -
1 cup water
18 -
1 cup ditalini pasta
19 -
Grated parmesan cheese for garnish
# Instructions:
01 -
Heat a large Dutch oven or soup pot over medium-high heat. Add olive oil, followed by onions. Sauté until slightly browned, about 5–6 minutes.
02 -
Stir in garlic and sauté for 30 seconds. Deglaze the pot with white cooking wine, scraping the browned bits from the bottom.
03 -
Add carrots, zucchini, squash, and cabbage. Sauté for 6–8 minutes until the vegetables are tender and softened.
04 -
Stir in dry basil, oregano, thyme, red pepper flakes, salt, and pepper until well combined.
05 -
Pour in fire-roasted tomatoes, vegetable stock, and water. Bring to a boil, then reduce to a simmer and cook for 15 minutes to blend the flavors.
06 -
Stir in ditalini pasta, kidney beans, and white beans. Cook for an additional 10 minutes until the pasta is tender.
07 -
Ladle the soup into bowls and top with grated parmesan cheese before serving.