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Hearty Minestrone with Seasonal Vegetables
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 zucchini, diced
  • 1 cup diced butternut squash
  • 1 (15-ounce) can diced tomatoes
  • 5 cups vegetable broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • ¾ cup small pasta such as ditalini
  • 2 cups chopped fresh spinach
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh basil leaves for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic, zucchini, and butternut squash. Cook for another 3 minutes.
  • Add the diced tomatoes, vegetable broth, cannellini beans, pasta, oregano, salt, and pepper. Bring the mixture to a simmer.
  • Cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and the squash is cooked through.
  • Turn off the heat and stir in the spinach until it wilts.
  • Ladle the soup into bowls and top each serving with a few fresh basil leaves.

Notes

Chop the vegetables into similar sizes so they cook evenly and stay intact after reheating. If the soup thickens too much in the fridge, add a splash of broth or water when warming it on the stove. Leftovers keep for three days and taste even better the next day once the oregano has settled into the broth.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife, Wooden spoon