Minestrone with White Beans

Ingredients

• 1 tbspOlive oil
• 1 mediumYellow onions, chopped
• 2 mediumCarrots, diced
• 2 stalksCelery, diced
• 2 clovesGarlic, minced
• 4 cupsVegetable broth (low sodium)
• 1 canCanned diced tomatoes
• 2 tspItalian seasoning
• 1 tspSalt
• 1 tspGround black pepper
• 1 cupElbow macaroni
• 1 mediumZucchini, diced
• 1 canCanned white kidney beans, drained and rinsed
• 50 gGrated parmesan, grated, for serving

Method

1. Heat 15 ml of olive oil in a large pot or Dutch oven over medium heat. Add the 250 g of chopped yellow onions, 160 g of diced carrots, and 100 g of diced celery. Cook, stirring occasionally, until the vegetables soften, about 8-10 minutes.⏱ 10 min timer in cook mode
2. Add the 10 g of minced garlic and cook for another minute until fragrant.⏱ 1 min timer in cook mode
3. Pour in the 1000 ml of vegetable broth and the 796 ml can of diced tomatoes. Stir in the 5 g of Italian seasoning, 6 g of salt, and 2.5 g of black pepper. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld.⏱ 10 min timer in cook mode
4. Add the 180 g of macaroni to the simmering soup. Cook, stirring occasionally, until the macaroni is al dente, about 8-10 minutes.⏱ 10 min timer in cook mode
5. Stir in the 250 g of diced zucchini and the 540 ml can of drained and rinsed white beans. Cook for an additional 3-5 minutes, until the zucchini is tender-crisp.⏱ 5 min timer in cook mode
6. Ladle the minestrone into bowls and serve hot, topped with grated parmesan cheese.