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Minestrone Soup

Minestrone Soup

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Ingredients

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  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 celery stalks, sliced
  • 1 medium zucchini, diced
  • 1 cup fresh green beans, trimmed and cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 can (28 oz) crushed tomatoes
  • 6 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup ditalini pasta (or other small pasta shape)
  • 2 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese (optional for garnish)
  • Fresh parsley, chopped for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften.
  2. Stir in the minced garlic, diced zucchini, and green beans. Cook for another 2 to 3 minutes until the garlic is fragrant and the zucchini starts to brighten in color.
  3. Add the crushed tomatoes, vegetable broth, dried oregano, dried basil, salt, and pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld.
  4. Add the kidney beans, cannellini beans, and the dry pasta to the pot. Increase the heat slightly to maintain a gentle simmer. Cook for about 10 minutes, or until the pasta is tender (al dente).
  5. Turn off the heat. Stir in the fresh baby spinach and let it sit for a minute until the leaves are wilted. The residual heat from the soup is enough to cook the spinach perfectly.
  6. Taste the soup and add more salt or pepper if needed. Ladle the hot soup into bowls. Top with a sprinkle of grated Parmesan cheese and fresh parsley before serving.