Minestrone Soup

This hearty minestrone soup is a nutritious powerhouse packed with vibrant veggies and wholesome ingredients. Extra virgin olive oil lends healthy fats, while the medley of vegetables like carrots, celery, and zucchini provide essential vitamins and minerals. Bursting with flavor from herbs like rosemary, thyme, and basil, this soup is not only delicious but also supports overall well-being. Plus, with the addition of kidney beans and protein-rich pasta, it's a satisfying meal that nourishes the body and delights the taste buds.

INGREDIENTS:

• ¼ cup extra virgin olive oil

• 1 small yellow onion, chopped

• 2 carrots, chopped

• 2 celery stalks, diced

• 4 garlic cloves, minced

• 1 zucchini or yellow squash, diced

• 1 cup green beans, fresh or frozen, trimmed and cut into 1-inch pieces, if needed

• Kosher salt and black pepper

• 1 teaspoon paprika

• ½ teaspoon rosemary

• 1 15-oz can of crushed tomatoes

• 6 cups broth, vegetable or chicken broth

• 1- inch Parmesan cheese rind, optional

• 1 bay leaf

• 2 to 3 sprigs fresh thyme

• 1 (15- oz) can kidney beans

• Large handful of chopped parsley

• Handful of fresh basil leaves

• Grated Parmesan cheese, to serve (optional)

• 2 cups cooked ditalini or elbow pasta
  

Instructions

1. In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add onions, carrots, and celery. Raise heat to medium-high and cook, stirring regularly, until the veggies soften (about 5 minutes or so). Add the garlic and cook another minute, tossing regularly.
   

2. Add the zucchini or yellow squash and green beans—season with paprika, rosemary, and a generous pinch of kosher salt and pepper. Toss to combine.
   

3. Add crushed tomatoes, broth, fresh thyme, bay leaf, and Parmesan rind (if using.) Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.
   

4. Uncover the pot and add the kidney beans. Cook for another 5 minutes.
   

5. Finally, Stir in the parsley and fresh basil. If serving immediately, stir in the cooked pasta and simmer until the pasta is warmed; do not overcook.
   

6. Remove the cheese rind and bay leaf. Taste and adjust the seasoning to your liking. Serve the minestrone hot with a sprinkle of grated Parmesan and a drizzle of extra virgin olive oil.