Minestrone
A hearty Italian vegetable soup loaded with seasonal produce, beans, and pasta in a rich tomato-based broth. Endlessly customizable with whatever vegetables and proteins you have on hand.
Ingredients
Method
Dice the onion, garlic, celery, and carrot. Cut zucchini and green beans into bite-sized pieces. Roughly chop the spinach.
Heat olive oil in a large pot over medium heat. Add onion, garlic, and celery; sauté for 5 minutes until softened.
Stir in carrot, zucchini, and green beans. Cook for 3 minutes, stirring occasionally.
Pour in vegetable broth and canned tomatoes (with their juices). Bring to a boil, then reduce heat and simmer for 10 minutes.
Add the drained cannellini beans and pasta. Stir in Italian seasoning and season with salt and pepper. Simmer for 8–10 minutes until pasta is tender and vegetables are cooked through.
Stir in the fresh spinach and cook until wilted, about 1–2 minutes.
Taste and adjust seasonings. Ladle into bowls and top with grated Parmesan cheese and fresh parsley if desired. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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