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Delve into the heart of Italian cuisine with our Hearty 30-Minute Minestrone Soup, a dish that not only warms the soul but also nourishes the body. This delightful recipe is packed with vibrant vegetables, protein-rich beans, and comforting pasta, making it an ideal meal for any time of the year. Whether you’re coming home from a long day or entertaining guests, this minestrone soup offers a quick yet satisfying culinary experience. In this article, we will explore the origins of minestrone, the health benefits of its ingredients, and provide a detailed step-by-step guide to crafting this cozy comfort.

Hearty 30-Minute Minestrone Soup

Warm up your fall evenings with our Hearty 30-Minute Minestrone Soup, a comforting, easy weeknight dinner thats bursting with vibrant vegetables and protein-rich beans. In just half an hour, you'll have a bowl of creamy goodness that not only nourishes but also delights the senses. Perfect for busy nights or cozy gatherings, this dish is sure to become a seasonal favorite. Try it tonight and savor the warmth of tradition in every bite!
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Ingredients
  

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 medium zucchini, diced

1 cup green beans, chopped

1 can (15 oz) diced tomatoes, with juice

4 cups vegetable broth

1 can (15 oz) cannellini beans, drained and rinsed

1 cup small pasta (like elbow or ditalini)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 cups fresh spinach or kale

Grated Parmesan cheese (for serving, optional)

Fresh basil leaves (for garnish, optional)

Instructions
 

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until the onion becomes translucent (about 2-3 minutes).

    Add Root Veggies: Stir in the carrots and celery, cooking for another 3-4 minutes, until they start to soften.

      Incorporate Remaining Veggies: Add in the zucchini and green beans, stirring to combine. Cook for an additional 3 minutes.

        Add Tomatoes and Broth: Pour in the canned tomatoes with their juices, vegetable broth, cannellini beans, oregano, and basil. Stir well and bring to a boil.

          Cook the Pasta: Once boiling, add the small pasta to the pot. Lower the heat and let everything simmer for about 10-12 minutes, or until the pasta is tender.

            Finish with Greens: Stir in the fresh spinach or kale until just wilted. Season with salt and pepper to taste.

              Serve Hot: Ladle the minestrone soup into bowls and sprinkle with grated Parmesan cheese and fresh basil leaves, if desired.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings