Minestrone Soup (Classic Vegetable Soup)

• 1 medium onion, diced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 400 g canned diced tomatoes
• 400 g canned kidney beans, rinsed
• 6 cups vegetable broth
• 1 cup broccoli florets
• 1 cup ditalini or small pasta

Instructions

1. 1

   Dice the onion and carrots, and slice the celery.

2. 2

   In a large pot, heat the olive oil over medium heat (350°F / 175°C). Add the onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes until the onions are translucent and vegetables are soft.

3. 3

   Add the diced tomatoes (with juices) to the pot and stir for 1 minute.

4. 4

   Pour in the vegetable broth and bring the mixture to a boil. Add the kidney beans.

5. 5

   Reduce heat to a simmer (low heat). Add the broccoli florets and ditalini pasta. Cook for 10-12 minutes until the pasta is al dente and broccoli is tender.

6. 6

   Season with salt and pepper to taste. Serve hot, optionally topped with grated Parmesan cheese.