Lunch · 35 min · italian

Rustic Minestrone

✓ USDA-verified nutrition data

Ingredients

• 1 cup Cannellini beans
• 1/2 cup Small pasta
• 1 Zucchini
• 1 cup Crushed tomatoes
• 3 cups Vegetable broth
• 1 handful Basil

Steps

1. Dice the zucchini into bite-size chunks. Heat a large pot over medium heat with a drizzle of olive oil.
2. Pour in the crushed tomatoes and vegetable broth, then add the drained cannellini beans. Bring to a boil, then simmer 15 minutes so the broth takes on color and body.
3. Stir in the small pasta and the zucchini. Simmer 10 minutes, stirring occasionally, until the pasta is al dente and the zucchini is just tender — it should still hold its shape.
4. If the soup gets too thick as the pasta absorbs liquid, splash in a little water or extra broth to loosen it.
5. Tear the basil leaves over the pot, stir once, and taste for salt.
6. Ladle into bowls and finish with a drizzle of olive oil if you like.

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