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Classic Minestrone

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 1 can 15 oz kidney beans, drained and rinsed
  • 2 cups fresh spinach chopped
  • 1 medium zucchini diced
  • 1/2 cup small pasta ditalini or elbow
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

  1. Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery for 5-7 minutes until vegetables begin to soften.
  2. Add garlic and cook for 1 minute until fragrant, then stir in diced tomatoes, vegetable broth, basil, and oregano.
  3. Bring soup to a boil, then add kidney beans and zucchini, reduce heat to medium-low, and simmer for 15 minutes.
  4. Add pasta and cook according to package directions, usually 8-10 minutes, until pasta is tender.
  5. Stir in fresh spinach and cook for 2-3 minutes until wilted, then season with salt and pepper to taste before serving.