A delightful and fool-proof minestrone soup recipe that makes use of leftover veggies. It's a perfect dish to start the week fresh, packed with flavors and nutrients. Enjoy this comforting soup with crusty bread or grilled cheese.
1: Prep all the veggies: dice the onions, carrots, celery, red bell pepper, zucchini, yellow squash, and cut green beans into small pieces.
2: Use a large pot, add olive oil and sauté the onions, carrots, and celery for 3 minutes.
3: Add in zucchini, squash, and green beans, and cook until softened.
4: Add in red bell peppers and tomatoes, cooking until softened.
5: Stir in garlic and sauté for 2 minutes.
6: Season, then add canned tomatoes and beef broth.
7: Bring to a boil, then reduce to a simmer and let simmer for 10 minutes.
8: Add in the beans and cooked pasta, letting it simmer for 10 more minutes.
9: Taste for seasonings and adjust as necessary before serving.
