Minestrone Soup

🔥 Prep

• Peel and dice the 2 carrots into ½‑inch cubes.
• Trim and slice the 2 celery stalks into ½‑inch pieces.
• Rinse and drain 1 cup of beans (if using canned beans; if using dried, soak overnight and cook until tender).
• Core and chop the 2 tomatoes into small dice.
• Measure out 1 liter of vegetable broth and ½ cup of small pasta (such as ditalini or elbow).

🔥 Cook

• 1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
• 2. Add the diced carrots and celery; sauté for 5 minutes until they begin to soften.
• 3. Stir in the chopped tomatoes and cook for 2 minutes until they release their juices.
• 4. Pour in the 1 liter of vegetable broth and bring the mixture to a boil over high heat.
• 5. Reduce the heat to low and simmer the soup, uncovered, for 10 minutes.
• 6. Add the 1 cup of beans and continue to simmer for 5 minutes to heat them through.
• 7. Stir in the ½ cup of pasta and cook for 8‑10 minutes, or until the pasta is al dente, stirring occasionally.
• 8. Taste and season with salt and pepper as needed; optionally add a pinch of dried basil or oregano.
• 9. Remove the pot from the heat and let the soup rest for 2 minutes before serving.

🔥 Serve

• Ladle the hot minestrone into bowls and drizzle each serving with a little extra‑virgin olive oil.
• Top with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley or basil.
• Serve alongside crusty Italian bread or a simple side salad for a complete meal.