Minestrone Soup
recipe

A delicious and nutritious vegetable soup that makes the most of your fridge's leftovers. This soup is a perfect way to use up extra vegetables and enjoy the flavors of Italy.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 potato, diced
- 1 zucchini, diced
- 400 g canned crushed tomatoes
- 1 liter vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 100 g pasta (e.g., small macaroni)
- 150 g green beans, chopped
- Fresh basil, for garnish
- Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté for about 3 minutes until softened.
2. Add the diced carrots, celery, and potatoes. Cook for another 5 minutes until the vegetables begin to soften.
3. Stir in the diced zucchini, crushed tomatoes, vegetable broth, oregano, salt, and black pepper. Bring the mixture to a boil.
4. Once boiling, add the pasta and chopped green beans. Cook for about 8-10 minutes until the pasta is tender.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.
Nutritional Information (per serving):
Calories: 250 kcal
Protein: 7 g
Fat: 8 g
Carbohydrates: 38 g
Fiber: 5 g
Sugar: 4 g

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