Easy Minestrone Soup

Ingredients and Weight:

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped (about 1 cup)
• 2 medium carrots, chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 3 cloves garlic, minced
• 2 (15-ounce) cans diced tomatoes (undrained)
• 32 ounces chicken broth
• 2 cups water
• 1 large zucchini, diced (about 3 cups)
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can great northern beans, drained and rinsed
• 1/2 cup chopped fresh basil
• 1/2 cup grated Parmesan cheese, for serving (optional)

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 out of 5 (Easy)

Preparation Method Steps:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened about 5 minutes.
2. Add the garlic and cook for 1 minute more.
3. Stir in the tomatoes, chicken broth, water, zucchini, cannellini beans, great northern beans, and basil. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Serve immediately, topped with Parmesan cheese if desired.

Nutritional Information:

• Calories: 250
• Fat: 10g
• Protein: 15g
• Carbohydrates: 35g
• Fiber: 10g

Dish Characteristics:

• Hearty and flavorful
• Packed with vegetables
• Perfect for a cold day
• Easy to make ahead of time

User Comments:

• "This soup is so delicious and easy to make! I love the addition of zucchini."
• "I made this soup for a party and it was a hit! Everyone loved it."
• "This is my go-to soup recipe during the winter months. It's so comforting and filling."

Special Precautions and Tips:

• If you don't have chicken broth on hand, you can use vegetable broth instead.
• You can add other vegetables to this soup, such as potatoes, green beans, or peas.
• Leftover soup can be stored in the refrigerator for up to 3 days.