Minestrone Soup

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 3 garlic cloves
• 14½ oz canned diced tomatoes
• 6 cup vegetable broth
• 15 oz canned cannellini beans
• ½ cup small pasta (e.g., ditalini, elbow macaroni)
• 1 medium zucchini
• ½ lb green beans
• 5 oz fresh spinach
• 1 tsp dried oregano
• ½ tsp dried basil
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup Parmesan cheese, grated (optional)
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Dice the onion, carrots, and celery. Mince the garlic. Chop the zucchini and green beans into bite-sized pieces.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Stir in minced garlic, oregano, and basil, cooking for 1 minute until fragrant. Add diced tomatoes (undrained) and vegetable broth, bringing to a simmer.
4. Add rinsed cannellini beans, pasta, salt, and pepper. Cook according to pasta package directions, usually 8-10 minutes, stirring occasionally to prevent sticking.
5. Stir in zucchini and green beans. Continue to cook for another 5-7 minutes, or until vegetables are tender-crisp.
6. Remove from heat and stir in fresh spinach until wilted. Taste and adjust seasonings as needed.
7. Ladle into bowls and serve hot, garnished with grated Parmesan cheese and fresh parsley, if desired.