Minestrone Soup

Serves 4

Ingredients

• 2 tbsp olive oil
• 1 medium (diced) yellow onion
• 2 medium (diced) carrots
• 2 (diced) celery stalks
• 3 (minced) garlic cloves
• 1 medium (diced) zucchini
• 1 cup (cut into 1-inch pieces) green beans
• 1 (14.5 oz) can canned diced tomatoes
• 1 (15 oz) can (drained and rinsed) canned kidney beans
• 1 (15 oz) can (drained and rinsed) canned cannellini beans
• 6 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• 3/4 cup small pasta (like ditalini or elbow macaroni)
• 2 cups (roughly chopped) fresh spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• for serving (optional, 2 tbsp per bowl) Parmesan cheese

Instructions

1. 1Heat the olive oil in a large pot or Dutch oven over medium heat.
2. 2Add the diced onion, carrots, and celery. Cook for 5-6 minutes until the vegetables begin to soften.
3. 3Stir in the minced garlic and cook for 1 minute until fragrant.
4. 4Add the diced zucchini and green beans. Cook for another 3 minutes.
5. 5Pour in the canned diced tomatoes (with their juice), vegetable broth, drained kidney beans, drained cannellini beans, oregano, basil, bay leaf, salt, and black pepper. Stir well to combine.
6. 6Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes to let the flavors meld.
7. 7Stir in the pasta and continue simmering uncovered for 8-10 minutes until the pasta is al dente.
8. 8Add the chopped spinach and cook for 2 more minutes until wilted. Remove the bay leaf.
9. 9Taste and adjust seasoning with more salt and pepper if needed.
10. 10Ladle into bowls and top with grated Parmesan cheese if desired. Serve hot.