Minestrone Soup
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 2 potatoes, peeled and diced
- 1 can (14.5 ounces) diced tomatoes
- 6 cups vegetable or chicken broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup uncooked elbow macaroni
- 2 cups kale, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions:
- In a large soup pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the carrots, celery, zucchini, and potatoes to the pot and cook for an additional 5 minutes.
- Pour in the diced tomatoes and broth and bring the mixture to a boil. Reduce heat and let simmer for 10 minutes.
- Stir in the kidney beans, chickpeas, macaroni, kale, basil, oregano, thyme, red pepper flakes (if using), salt, and pepper. Let simmer for 15-20 minutes, or until the vegetables are tender and the macaroni is cooked.
- Taste and adjust seasonings as needed. Serve hot, topped with grated Parmesan cheese if desired.
Minestrone soup is a classic Italian soup that is both comforting and filling. This recipe is a great way to use up all of your leftover vegetables and is a great way to sneak in some extra nutrients into your diet. Serve this soup with a warm crusty bread for a delicious and satisfying meal. Enjoy!
