Description
A vibrant summer twist on classic minestrone. Fresh veggies and herbs make this a light yet satisfying meal.
Ingredients
Units
Scale
- 2 Tbsp olive oil
- 1 medium yellow onion
- 3 medium carrots
- 2 stalks celery
- 3 cups (710 ml) baby spinach leaves or chopped kale
- 4 cloves garlic
- 1 Tbsp dried oregano leaves
- 0.5 Tbsp Italian seasoning
- 1.5 tsp coarse salt
- 0.5 tsp ground black pepper
- 1 15 oz (425 g) can fire roasted diced tomatoes
- 1 15 oz (425 g) can cannellini beans, rinsed and drained
- 0.5 cups (118 ml) whole grain elbow pasta
- 4-4.5 cups (950-1070 ml) unsalted vegetable or chicken stock
- 1 fresh Parmesan cheese rind
- 1 medium zucchini
- 0.5 cups (118 ml) fresh basil leaves
- 0.5 cups (118 ml) freshly grated Parmesan cheese
Instructions
- Heat olive oil in a Dutch oven or stock pot over medium heat.
- Add onion, carrots, and celery; cook for 7-8 minutes, or until soft.
- Add spinach/kale, garlic, oregano, Italian seasoning, salt, and black pepper; sauté for 1-2 minutes, until greens are wilted.
- Add diced tomatoes with juice, beans, pasta, stock, and Parmesan rind; bring to a slow simmer.
- Cook for 8-10 minutes, or until pasta is almost al dente.
- Stir in zucchini and cook for 2-3 more minutes.
- Scoop minestrone into bowls and top with fresh basil and freshly grated Parmesan cheese.
- Discard the Parmesan rind.
Notes
- For a richer flavor, use homemade vegetable stock instead of store-bought.
- Add a splash of white wine to the vegetables while sautéing for extra depth of flavor.
- Leftover minestrone will keep for up to 4 days in the refrigerator; add a little extra stock before reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 35
- Fiber: 8
- Protein: 8
- Cholesterol: 5