Minestrone Soup

Ingredients

• 3 tablespoons olive oil

• 1 medium onion, diced

• 3 carrots, sliced

• 4-5 celery stalks, sliced

• 6 cloves garlic, minced

• 1 zucchini, diced

• 1 cup green beans, cut into bite-size pieces

• 2 teaspoons Italian seasoning

• ½ teaspoon dried basil

• 1.5 tsp salt

• ½ tsp pepper

• ¼ tsp red pepper flakes

• 1-2 bay leaves

• 1 28 oz can crushed tomatoes

• 6 cups chicken broth

• 1 (15 oz) can cannellini beans drained and rinsed

• 1 (15 oz) can new potatoes diced

• 1 cup small pasta -ditalini

• 2 cups fresh spinach

• ½ cup Parmesan

• 3 tbsp fresh basil

• Grated Parmesan cheese, for serving

  Directions

• Heat olive oil in a large pot or Dutch oven over medium heat.

• Add onion, carrots, and celery. Cook for 5–7 minutes until softened.

• Add garlic and seasoning. Cook for 1 minute until fragrant.

• Stir in zucchini, green beans, potatoes, crushed tomatoes, broth, and beans. Bring to a boil.

• Reduce heat and simmer uncovered for 35-45 minutes, until vegetables are tender.

• Add pasta and cook according to package directions, about 25 minutes.

• Stir in spinach until wilted.

• Taste and adjust seasoning as needed.

• Serve hot topped with grated Parmesan and fresh basil.

  Notes

• Soup thickens as it sits; add more broth when reheating if needed.