Minestrone Soup
Chilly fall nights are always better with a little soup. This classic Minestrone Soup will warm even the pickiest of eaters.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 6 cups vegetable broth
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can red kidney beans
- 1 (15-ounce) can cannellini beans
- 1/2 cup uncooked mini shell pasta
- 1/4 cup chopped fresh parsley
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