Minestrone soup is a classic Italian vegetable soup that is popular in the United States.


2 tbsp of olive oil, 1 diced onion, 2 minced garlic cloves, 2 diced carrots, 2 diced celery stalks, 1 diced zucchini, 1 can of diced tomatoes, 1 cup of dried pasta

1 can of kidney beans( drained and rinsed), 4 cups of vegetable or chicken broth, 2 cups of water, 1 tsp of dried basil, 1 tsp of dried oregano, Salt and pepper to taste


In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, celery, and zucchini and cook until soft, about 5 minutes.

Stir in the tomatoes, pasta, kidney beans, broth, water, basil, oregano, salt, and pepper. Bring the soup to a boil.

Reduce the heat to low and let the soup simmer, covered, for 30-40 minutes, or until the vegetables are tender and the pasta is cooked.

Serve the minestrone soup hot, garnished with grated Parmesan cheese, if desired. This minestrone soup recipe is a great starting point,

but feel free to add or subtract ingredients based on your personal tastes. You can also try adding diced ham, bacon, or sausage for added flavor and protein. Enjoy!

Vegetable Selection: Minestrone soup is a great way to use up any leftover vegetables in your fridge. Try adding diced potatoes, green beans, corn, or spinach to the soup.

Stock Selection: For a richer flavor, use a high-quality stock or broth. You can use chicken, beef, or vegetable stock depending on your preference.

Beans: You can use any type of bean you like in minestrone soup. Try using cannellini, navy, or chickpeas for a different flavor and texture.