Harshita Sinha
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1 can diced tomatoes, 2 cans beans, 1 onion, 3 cloves garlic, 2 carrots, 2 celery stalks, 1 can tomato paste, 4 cups veg broth, 1 tsp basil, 1 tsp oregano, salt, pepper, 1 cup pasta, Parmesan cheese.
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Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 8-10 minutes.
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Add tomato paste, cook 1-2 min, then add veg broth, diced tomatoes, kidney beans, cannellini beans, basil, oregano, salt, and pepper, stir to combine.
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Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes or until the vegetables are tender.
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Add the small pasta shapes to the pot and cook for an additional 8-10 minutes, or until the pasta is al dente.
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Garnish the Minestrone with sliced meatballs, grated cheese or corriander.
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Serve the Minestrone soup hot, Enjoy the delicious and comforting homemade soup.