Time: 25 minutes
INGREDIENTS:
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 zucchini, diced
1 yellow squash, diced
1 can (14 oz) diced tomatoes, undrained
6 cups vegetable broth (ensure it’s kosher for Passover)
1 can (15 oz) kidney beans, drained and rinsed
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped, for garnish (optional)
Serves: 6 People
INSTRUCTIONS:
1. Sauté Aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
2. Add Garlic and Vegetables:
Add the minced garlic, diced zucchini, and yellow squash to the pot. Cook for an additional 3-4 minutes until the garlic is fragrant and the vegetables are slightly tender.
3. Add Tomatoes and Broth:
Pour in the diced tomatoes (with their juices) and vegetable broth. Stir to combine.
4. Simmer:
Bring the soup to a simmer over medium heat. Reduce the heat to low and let the soup simmer for about 20-25 minutes, stirring occasionally.
5. Add Beans and Seasonings:
Stir in the drained and rinsed kidney beans, dried basil, dried oregano, salt, and pepper. Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld.
6. Adjust Seasoning:
Taste the soup and adjust the seasoning with more salt and pepper if needed.
7. Serve:
Ladle the hot Vegetable Minestrone Soup into bowls. Garnish with chopped fresh parsley if desired.
