Minestrone Soup
Ingredients:
1 cup macaroni pasta
1 can kidney beans, drained and rinsed
1 zucchini, diced
1 cup baby tomatoes, halved
1 onion, chopped
6 cloves garlic, minced
4 cups vegetable broth
3 tablespoons olive oil
3 teaspoons dried oregano
4 teaspoons dried thyme
Salt and pepper to taste
Instructions:
Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant.
Add the diced zucchini and halved baby tomatoes to the pot. Cook for a few minutes until they start to soften.
Stir in the kidney beans, dried oregano, dried thyme, salt, and pepper. Mix well to combine the flavors.
Pour the vegetable broth into the pot and bring the soup to a boil. Reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld together.
Add the cooked macaroni pasta to the pot and stir gently to incorporate it into the soup.
Continue simmering the soup for another 5 minutes until all the ingredients are heated through.
Remove the pot from heat and let the soup cool slightly before serving.
