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Minestrone Soup

minestrone-soup
  • Servings: 6
  • Prep Time: 20 minutes
  • Cook Time: 47 minutes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, sliced
  • 2 tablespoons minced garlic
  • Salt and pepper to taste
  • 5–6 cups vegetable or chicken broth
  • 1 (14-ounce) can kidney beans, drained and rinsed
  • 1 (14-ounce) can butter beans, drained and rinsed
  • 1 (14-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato paste
  • 1 1/3 cups uncooked ditalini pasta
  • 3 cups fresh spinach, chopped

Directions

  1. Heat the olive oil over medium heat in a 4-quart (or larger) pot or Dutch oven. Add the onion, carrots, celery, zucchini, garlic, salt, and pepper. Stir and cook for about 7 minutes to let the vegetables soften up and release some juices.
  2. Add the broth, beans, diced tomatoes, and tomato paste. Bring to a boil, then add the pasta. Cover and simmer for 35 minutes. Stir in the chopped spinach and simmer for an additional 5 minutes. Ladle into bowls and serve.
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