Classic Minestrone Soup
Contains statutory allergens: Celery, Gluten, Milk / dairy
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Ingredients (16)
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Instructions (6)
Dice the onion, carrots, celery, and zucchini. Finely mince the garlic cloves.
Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 6–8 minutes until softened.
Add dried oregano and dried thyme to the vegetables, stirring for 1 minute until fragrant.
Pour in canned tomatoes, water, and vegetable stock. Season with salt and black pepper. Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
Add the diced zucchini, rinsed white beans, and macaroni pasta. Cook for 8–10 minutes until the pasta and zucchini are tender.
Ladle hot soup into bowls and garnish with freshly grated parmesan cheese before serving.