Ingredients
Scale
- 2 Tbsp. olive oil
- 1 medium yellow onion (diced)
- 3 medium carrots (peeled and sliced)
- 2 stalks celery (diced*)
- 3 cups baby spinach leaves or chopped kale
- 4 cloves garlic (minced)
- 1 Tbsp. dried oregano leaves
- ½ Tbsp. Italian seasoning
- 1 ½ tsp. coarse salt
- ½ tsp. ground black pepper
- 1 15 oz. can fire roasted diced tomatoes
- 1 15 oz. can cannellini beans, rinsed and drained
- ½ cup whole grain elbow pasta
- 4–4 ½ cups unsalted vegetable or chicken stock
- 1 fresh Parmesan cheese rind
- 1 medium zucchini (diced)
- ½ cup fresh basil leaves (chiffonade)
- ½ cup freshly grated Parmesan cheese
Instructions
- In a Dutch oven or stock pot, heat olive oil to medium. Add onion, carrots and celery and cook 7-8 minutes or until soft. Add spinach/kale, garlic, oregano, Italian seasoning, salt and black pepper and sauté 1-2 minutes, until greens are wilted.
- Add diced tomatoes with juice, beans, pasta, stock and Parmesan rind to the pot and bring to a slow simmer. Cook 8-10 minutes or until pasta is almost al dente. Stir in zucchini and cook 2-3 more minutes.
- Scoop minestrone into bowls and top with fresh basil and freshly grated Parmesan cheese.
- Discard the Parmesan rind or save for another use.
Notes
*Add ground Italian sausage or cubed chicken breast for a higher protein soup. Be sure it’s slightly browned on the exterior before adding the liquid ingredients (tomatoes, stock) and be sure it’s fully cooked before consuming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup