Name: Italian Minestrone Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 6-8
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, diced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 medium zucchini, diced; 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) cannellini beans, drained and rinsed; 1 cup small pasta (ditalini, orzo, or small shells); 6 cups vegetable broth; 1 teaspoon dried oregano; 1 bay leaf; 2 cups fresh spinach, roughly chopped; 1/4 cup fresh basil, chopped; Grated Parmigiano-Reggiano cheese for serving

Instructions

Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for another 30 seconds until fragrant.
Add vegetables and liquids

Add zucchini, diced tomatoes with their juice, vegetable broth, dried oregano, and bay leaf to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes until vegetables are tender.
Cook pasta and beans

Add pasta and cannellini beans to the pot. Simmer uncovered for 8-10 minutes, or until pasta is al dente. Stir occasionally to prevent pasta from sticking to the bottom.
Add leafy greens

Stir in the chopped spinach and cook for 2 minutes until just wilted. Remove the bay leaf and discard.
Season and serve

Season with salt and freshly ground black pepper to taste. Stir in the fresh basil. Ladle soup into bowls and top with grated Parmigiano-Reggiano cheese. Serve with crusty Italian bread if desired.

Italian Minestrone Soup

Ingredients

Instructions

Nutritional Information