Posted on by Lia Fireheart

Minestrone Soup

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Minestrone Soup

Ingredients

  • 15 ounce can white beans (drained, rinsed (cannellini beans or navy beans))

  • 32 oz container reduced sodium chicken broth (or vegetable broth for vegan)

  • 2 teaspoons olive oil

  • 1/2 cup chopped onion

  • 1 cup diced carrots

  • 1/2 cup diced celery

  • 2 garlic cloves (minced)

  • 28 oz can petite diced tomatoes

  • 1 fresh rosemary sprig

  • 2 bay leaves

  • 2 tbsp chopped fresh basil

  • 1/4 cup chopped fresh Italian parsley

  • 1/2 tsp kosher salt

  • fresh black pepper

  • 1 medium zucchini (about 8 oz each, diced)

  • 2 cups spinach (chopped fresh, if frozen defrosted)

  • 2 cups cooked small pasta such as ditalini or orzo (al dente (or gluten-free pasta)*)

  • extra parmesan cheese for garnish (optional)

Directions

  • Heat oil in a large Dutch oven or pot over medium-high heat. Add the carrots, celery, onion, garlic and stir, saute until tender and fragrant, about 15 minutes.
  • Add the broth, tomatoes, beans, salt and pepper. Add the rosemary, bay leaves, basil and parsley, bring to a boil, then cover and cook on low 40 minutes.
  • Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
  • Remove the bay leaves, rosemary sprig, Parmesan rind and season to taste with salt and black pepper.
  • Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Notes