Start your Authentic Italian Minestrone soup recipe with a large Dutch oven or large pot. On Med-low heat 4 Tablespoons of Olive oil, when the oil is hot add the 4 cloves of fresh minced garlic, 1 chopped medium-sized onion, and 3 chopped celery stalks. Saute until the vegetables are soft and translucent. This should take about 5 minutes.

Next lets add the 28-ounce can of diced tomatoes and 32 ounces of vegetable broth. Increase the heat to high, and bring it to a gentle boil. Next, add half a teaspoon of Thyme and half a teaspoon of Oregano.

At this time, you can begin heating a pot of salted water to cook your pasta. I recommend against cooking the pasta in the soup, as it doesn’t store well in liquid and can become soft and mushy. Cook the pasta until it is al dente. The best Minestrone soup should gently simmer for about 15 minutes. The timing for adding vegetables depends on your desired texture. If you prefer soft vegetables, add them now. If you like them crunchy, add them with 5 minutes left to cook.

When the soup is ready add the cooked pasta to each serving. Store them separately. to keep the pasta fresh.

Serve with some crusty bread and top the servings with grated cheese and Mangiamo !