Minestrone 🫶

Ingredients:

• 2 Tablespoons of extra virgin olive oil

• 2 garlic cloves, minced

• 2 garlic cloves, whole

• 1/2 yellow onion, diced

• 2 medium carrots, chopped

• 2 stalks of celery, sliced thin

• 1 medium zucchini, quartered and chopped

• 2 small Yukon Gold potatoes peeled and chopped

• 1 (12.5 oz) can of diced tomatoes

• 1 (12.5 oz) can of Cannellini beans, drained and rinsed

• 1 Tablespoon of tomato paste

• 1 teaspoon of oregano

• 1 teaspoon of dried thyme

• Salt and pepper to taste

• 4 cups of broth of choice

• 3/4 cup of small pasta (shells, orecchiette, elbows)

• Fresh chopped parsley and grated parmigiano reggiano for garnish.

Instructions:

1.) Heat oil and pour in your holy trinity of onion, celery, carrots along with several grinds of salt and pepper. Cook until fragrant. Add tomato paste, cooking and stirring until onions are translucent.

2.) Add in garlic, zucchini, tomatoes, beans, another couple grinds of salt and pepper, thyme, oregano, and broth. Cover and let cook for 20 minutes or until carrots and zucchini are softened.

3.) Stir in pasta and let cook by pasta box instructions for al dente.

4.) Serve with fresh parsley and grated Parmesan if desired and Enjoy!

*** Use any veggies and garnish you like. Sometimes we add peas, green beans, bell peppers, and yellow squash. This is a pleasant soup meant to use up anything your fridge so be creative!

#minestronesoup #souprecipes #soupseason

#cleaning #dinnerideas