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Vegetable-Packed Minestrone Soup
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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 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 zucchini, diced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) cannellini beans, rinsed
  • 1/2 cup elbow pasta
  • 1 teaspoon dried oregano
  • 2 cups fresh spinach
  • Salt and black pepper to taste
  • Grated parmesan for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables start to soften.
  • Stir in the garlic and zucchini. Cook for 2 more minutes until the garlic smells fragrant.
  • Pour in the diced tomatoes and vegetable broth. Add the oregano and bring the mixture to a boil.
  • Lower the heat to a simmer. Add the cannellini beans and elbow pasta. Cook for 10 minutes, stirring occasionally, until the pasta is tender.
  • Stir in the spinach and cook for 1 minute until it wilts. Season with salt and black pepper to taste.
  • Ladle the soup into bowls and top each serving with grated parmesan.

Notes

Add the spinach only at the end so it stays bright and does not turn mushy. Leftovers thicken as they sit, so stir in a splash of broth or water when reheating. You can swap the zucchini for any other soft vegetable you have on hand, such as yellow squash or cabbage.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife, Wooden spoon