Ingredients
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 400 g canned diced tomatoes
– 1.5 liters vegetable broth
– 400 g canned kidney beans, rinsed
– 1 cup pasta (any type)
– Salt and pepper to taste
Method
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables soften.
2. Stir in the canned diced tomatoes and vegetable broth. Bring the mixture to a boil.
3. Once boiling, add the kidney beans and pasta. Reduce heat and simmer for about 10-12 minutes, or until the pasta is cooked.
4. Season your soup with salt and pepper. Taste it and adjust the seasoning if needed.
5. Serve warm in bowls and enjoy your homemade minestrone soup.
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