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Minestrone | What's For Dinner

Ingredients

2 tbsp olive oil1 medium yellow onion, diced2 medium carrots, diced2 stalks celery stalks, diced3 cloves garlic cloves, minced1 medium zucchini, diced14 oz canned diced tomatoes6 cups vegetable broth15 oz cannellini beans, drained1/2 cup small pasta (ditalini or elbow)2 cups fresh spinach1 tsp dried Italian herbs1 tsp salt1 piece Parmesan rind (optional)1/4 cup Parmesan cheese, grated

Instructions

1

Heat olive oil in a large pot over medium heat. Cook onion, carrots, and celery for 5 minutes until softened. Add garlic and cook 30 seconds.

2

Add zucchini, diced tomatoes, vegetable broth, Italian herbs, salt, and Parmesan rind if using. Bring to a boil, then simmer for 15 minutes.

3

Add pasta and beans. Cook for 10 minutes until pasta is tender. Stir in spinach and cook 1 minute until wilted.

Tip: Cook the pasta directly in the soup so it absorbs the flavors. If making ahead, cook pasta separately to prevent it from getting mushy.

4

Remove Parmesan rind. Serve with grated Parmesan on top and crusty bread alongside.

Nutrition per Serving

280kcal

Calories

14g

Protein

42g

Carbs

8g

Fat

10g

Fiber

Watch It Being Made

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Minestrone

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