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Minestrone Soup

INGREDIENTS

4 Tablespoons extra-virgin olive oil  1 medium yellow onion  2 medium carrots 2 medium ribs celery  4 cloves garlic 1 zucchini  14 ounces canned petite diced tomatoes 4 cups vegetable broth 4 cups water ¼ cup tomato paste 2 teaspoons Italian seasoning 1 teaspoon fine sea salt ½ teaspoon ground black pepper 15 ounces canned white beans 15 ounces canned kidney beans ½ cup frozen cut green beans 1 cup small shell pasta 2 cups baby spinach Freshly grated Parmesan cheese

Heat the olive oil in a large pot or Dutch oven over medium high heat. Add the onion, celery, carrots and zucchini to the pot.

Cook until the vegetables are tender, 7-8 minutes. Add the garlic and cook for 30 seconds or until fragrant.

Add the zucchini, tomatoes, vegetable broth, water, tomato paste, Italian seasoning, salt and pepper to the pot. Bring to a simmer.

Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.

Stir in the spinach leaves and cook for 2-3 minutes or until wilted.

Sprinkle the Parmesan cheese over the soup and serve.