Recipe for Minestrone Soup

Kathy Hunt shared this recipe with me and I made it. Easy and yummy.

White Bean and Ditalini Soup

Prep time: 10 minutes Cook time: 20 minutes

Ingredients

• Aromatics & Oil: 1 tbsp olive oil, 1 clove garlic (diced), and 1/3 cup yellow onion (diced).
• Liquids & Base: 4 cups chicken stock, 1/2 cup diced tomatoes (with juices), and 1/2 tsp salt.
• Beans & Veggies: 2 cans cannellini beans (drained and rinsed) and 1/2 cup corn.
• Herbs & Pasta: 1/2 tsp dried parsley, 1/2 tsp oregano, and 1/3 cup ditalini pasta (cooked al dente).

Instructions

1. Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the diced garlic and onion, cooking until they are softened and fragrant.
2. Simmer the soup: Add the chicken stock, tomatoes with their juices, salt, cannellini beans, corn, parsley, and oregano to the pot. Bring to a simmer and let the flavors cook down.
3. Finish with pasta: Stir in the pre-cooked ditalini pasta. If the soup is too thick, add water as needed to reach your desired consistency. Heat through and serve.