Name: Vegetable Minestrone
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, finely diced; 2 medium carrots, diced into 1/2-inch pieces; 2 celery stalks, diced into 1/2-inch pieces; 3 cloves garlic, minced; 1 medium zucchini, diced into 1/2-inch pieces; 1 cup green beans, trimmed and cut into 1-inch pieces; 1 can (14.5 oz) diced tomatoes with juice; 1 can (15 oz) cannellini beans, drained and rinsed; 6 cups vegetable broth; 1 bay leaf; 1 teaspoon dried oregano; 1/2 cup small pasta (such as ditalini or small shells); 2 cups fresh spinach, roughly chopped; 1/4 cup freshly grated Parmesan cheese, plus more for serving

Instructions

Sauté the aromatics

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

Add zucchini and green beans to the pot and cook for 2 minutes. Pour in diced tomatoes with their juice, vegetable broth, bay leaf, and oregano. Bring to a boil, then reduce heat to a simmer and cook for 15 minutes.
Cook the pasta and beans

Add the cannellini beans and pasta to the simmering soup. Cook for about 10 minutes or until the pasta is al dente. If the soup becomes too thick, add a little more broth or water.
Finish the soup

Stir in the fresh spinach and cook just until wilted, about 1 minute. Remove the bay leaf. Season with salt and freshly ground black pepper to taste. Stir in the Parmesan cheese until melted.
Serve

Ladle the hot soup into bowls. Sprinkle with additional Parmesan cheese and drizzle with a little extra virgin olive oil if desired. Serve with crusty Italian bread for a complete meal.

Vegetable Minestrone

Ingredients

Instructions

Nutritional Information