Easy Minestrone Soup
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
It’s time to treat your taste buds to a warm and hearty bowl of Minestrone soup. Let’s dive right into this culinary adventure!
Start with the aromas of diced onion, minced garlic, and sliced carrots, gently sizzling in olive oil. Don’t forget the magical touch of tomato paste that adds a vibrant richness to the broth.
Now, let’s add some substance to this symphony of flavors. Rinse and drain those beans – kidney and chickpeas – and toss them into the pot along with diced tomatoes, Italian seasoning, and vegetable broth. Bring it to a simmer and let the flavors dance together.
While the broth is bursting with flavor, let’s work on the veggies. Slice some zucchini into quarter-rounds and add them to the pot along with frozen green beans. Let them mingle and soften.
Finally, finish off with a splash of lemon juice and chopped parsley. Give it a taste and season with salt if needed. Your soup is ready to warm your soul and fill your tummy!
Printable Recipe
Ingredients
- 1 diced onion
- 3 cloves minced garlic
- 2 sliced carrots
- olive oil
- 2 tablespoons tomato paste
- 1 can kidney beans
- 1 can chickpeas
- 1 can diced tomatoes
- 1 teaspoon Italian seasoning
- 4 cups vegetable broth
- 1 medium zucchini
- 1 cup frozen green beans
- 2 tablespoons lemon juice
- chopped parsley
- salt
Instructions
- 1. Sauté diced onion, minced garlic, and sliced carrots in olive oil until fragrant.
- 2. Stir in tomato paste to enhance the broth's richness.
- 3. Rinse and drain kidney beans and chickpeas, then add them to the pot along with diced tomatoes, Italian seasoning, and vegetable broth.
- 4. Bring the mixture to a simmer and allow the flavors to meld together.
- 5. Slice zucchini into quarter-rounds and add them to the pot along with frozen green beans.
- 6. Let the vegetables cook until softened.
- 7. Finish with a splash of lemon juice and chopped parsley, then taste and season with salt if needed.
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