A light and flavorful minestrone soup filled with fresh summer vegetables and cannellini beans. Perfect for a refreshing meal on a warm day!
Ingredients: 1 cup zucchini, diced. 1 cup yellow squash, diced. 1 cup cherry tomatoes, halved. 1 cup green beans, chopped. 1/2 cup carrots, sliced. 1/2 cup celery, diced. 1/2 cup onion, finely chopped. 3 cloves garlic, minced. 1 can 15 oz cannellini beans, drained and rinsed. 4 cups vegetable broth. 1 cup water. 1 cup cooked pasta such as ditalini. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Fresh basil leaves for garnish. Grated Parmesan cheese for serving.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onions, and cook them until they get soft. Green beans, yellow squash, carrots, and celery should be added. Bring it to a boil. Add water and vegetable broth. Bring to a low boil. Cannellini beans, oregano, basil, salt, and pepper should all be added now. Simmer for 15 to 20 minutes, or until the vegetables are soft. After you add the cooked pasta, let it cook for 5 more minutes. If necessary, change the seasoning. Add fresh basil leaves and grated Parmesan cheese on top while the dish is still hot.
Prep Time: 15 minutes
Cook Time: 25 minutes
melissa haupsteen