Ingredients
- Olive Oil: 2 tablespoons
- Onion, chopped: 1 medium
- Carrots, diced: 2 medium
- Celery, diced: 2 stalks
- Garlic, minced: 3 cloves
- Vegetable Broth: 8 cups
- Diced Tomatoes: 1 (28 ounce) can
- Kidney Beans, drained and rinsed: 1 (15 ounce) can
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Step 2: Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Step 3: Add the kidney beans. Stir to combine.
- Step 4: Simmer for another 10 minutes to allow the flavors to meld.
- Step 5: Season with salt and pepper to taste. Serve hot.
Notes
- For best flavor, store cooled minestrone in an airtight container in the refrigerator for up to 3 days.
- Gently reheat leftover soup on the stovetop over medium-low heat, adding a splash of water if needed to loosen it up.
- A dollop of pesto and a sprinkle of Parmesan cheese elevate this healthy soup to a restaurant-worthy experience.
- Don't skimp on the initial sautéing of the vegetables; this step builds a deep, savory flavor base for the entire soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American