Minestrone Soup

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 medium zucchini, diced

• 1 cup green beans, cut into 1-inch pieces

• 1 can (14 oz) diced tomatoes

• 6 cups vegetable broth

• 1 can (15 oz) cannellini beans, drained and rinsed

• 1 cup small pasta (such as ditalini or elbow macaroni)

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper to taste

• 2 cups baby spinach or kale

• Grated Parmesan cheese, for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until fragrant and translucent, about 2-3 minutes.

2. Add carrots and celery, cook for another 3-4 minutes until slightly softened.

3. Stir in zucchini and green beans, cook for 2 more minutes.

4. Add diced tomatoes (with their juice) and vegetable broth. Bring to a boil.

5. Reduce heat and add cannellini beans, oregano, and basil. Simmer for 15 minutes.

6. Stir in pasta and continue to simmer until pasta is tender, about 10 minutes.

7. Season with salt and pepper to taste. Add spinach or kale and cook until wilted, about 2 minutes.

8. Serve hot, topped with grated Parmesan cheese if desired.

Tips & Variations