This hearty minestrone soup gets its delicious flavor from a combination of ingredients such as stock, tomatoes, fresh vegetables, beans, and pasta.
YIELD8servings
Ingredients
2tablespoonsolive oil
1large onion, peeled and cut into ½-inch pieces
6clovesgarlic, minced
4medium carrots, peeled and cut into ½-inch rounds
2stalks celery, cut into ¼-inch pieces
2teaspoonsdried oregano
2cans(400 g/14 oz each) diced tomatoes, with juices
6-8cupschicken stock
4medium potatoes, peeled and cut into ½-inch pieces
1can(400 g/15 oz) cannellini beans, drained and rinsed
1-2cupscooked pasta
Salt and freshly ground pepper, to taste
Freshly grated Parmesan cheese, for serving
Instructions
Heat olive oil in a large pot over medium-high heat. Add onion and cook until tender and translucent, about 5 minutes. Add garlic and cook for 1 minute. Add carrots and celery and cook until vegetables begin to soften, about 5 minutes. Stir in oregano.
Add tomatoes, 6 cups chicken stock, and potatoes and bring to a boil over high heat. Lower the heat to medium-low and simmer for 20-30 minutes or until vegetables are tender. Stir in beans, cooked pasta, and heat through. Season with salt and pepper.
The soup should be quite thick, but if you prefer a thinner soup, add more chicken stock.
Reheat soup before serving. Ladle into bowls and sprinkle with Parmesan cheese. Serve hot.