Name: Minestrone Soup
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Ingredients: 30 ml olive oil; 150 g red onion, chopped; 200 g carrots, diced; 150 g celery stalks, diced; 3 cloves garlic, minced; 250 g zucchini, diced; 400 g canned diced tomatoes; 1.5 l vegetable broth; 400 g canned cannellini beans, drained and rinsed; 100 g small pasta (e.g., ditalini, elbow macaroni); 150 g green beans, trimmed and cut; 150 g fresh spinach, roughly chopped; 5 g dried oregano; 5 g dried basil; 2.5 g freshly ground black pepper; 5 g salt, to taste; 0 to taste grated Parmesan cheese (optional); 0 to taste fresh parsley, chopped (optional)

Steps

Prepare Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Add Broth & Tomatoes

Stir in the diced zucchini, canned diced tomatoes with their juice, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.

Add Pasta & Beans

Add the drained and rinsed cannellini beans, small pasta, and green beans to the soup. Cook for another 8-10 minutes, or until the pasta is al dente and the green beans are tender-crisp.

Spinach & Serve

Remove the soup from the heat and stir in the fresh spinach until it wilts. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley, if desired.

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