Go Back
Minestrone soup

Vegetable Minestrone Nourishes Busy Moms

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons olive oil
  • 1 medium onion chopped
  • 3 celery stalks diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 1 medium zucchini diced
  • 1 can 28 oz crushed tomatoes
  • 6 cups vegetable broth
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 cup small pasta ditalini or elbow macaroni
  • 2 teaspoons dried Italian seasoning
  • 1 bay leaf
  • 2 cups fresh baby spinach
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Method
 

  1. Heat oil in large pot or Dutch oven over medium; sauté onion, celery, and carrots 7-8 minutes until starting to soften.
  2. Cook garlic 1 minute until fragrant, stirring constantly.
  3. Add zucchini, tomatoes, broth, Italian seasoning, and bay; boil.
  4. Reduce to medium-low; simmer 15 minutes, stirring occasionally.
  5. Add cannellini, green beans, and pasta; simmer 10-12 minutes until pasta tender and green beans cooked through.
  6. Cook spinach 2 minutes until wilted; remove bay and season with salt and pepper.
  7. Serve hot with generous Parmesan and crusty bread. Leftovers keep up to 5 days.