Minestrone A classic Italian vegetable soup, typically made with seasonal vegetables, beans, pasta or rice, and a tomato-based brot

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable broth
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 cup small pasta (e.g., ditalini, macaroni)
• 1/2 cup green beans, chopped
• 1/4 cup shredded Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic. Cook until softened, about 5 minutes.
2. Add the broth and tomatoes: Stir in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Add the beans and pasta: Stir in the cannellini beans and pasta. Simmer until the pasta is al dente, about 10-12 minutes.
4. Add the green beans: Stir in the green beans and cook for an additional 2-3 minutes, or until the green beans are tender.
5. Season and serve: Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese.

Tips:

• Customize your Minestrone: Feel free to add or substitute vegetables based on your preferences. Popular additions include zucchini, spinach, and potatoes.
• Make it vegetarian or vegan: For a vegetarian version, use vegetable broth and Parmesan cheese. For a vegan version, use vegetable broth and a vegan cheese alternative.
• Add a protein: If you want to add a protein, you can include cooked sausage, meatballs, or tofu.
• Make it ahead: Minestrone is a great make-ahead soup. You can make it in advance and reheat it later.

Estimated Per Serving:

• Calories: 300-500
• Protein: 15-20 grams (mostly from olives)
• Carbs: 40-50 grams (mostly from oranges)
• Fiber: 5-8 grams (mostly from fennel and oranges)