Minestrone soup

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Minestrone is a hearty, vegetable-packed soup that has long been a staple of Italian kitchens. Originating as a humble peasant dish, it was traditionally made using whatever seasonal vegetables were on hand, creating endless variations.

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (14.5 oz) kidney beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 cup water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/2 cup small pasta (like ditalini or elbow)
  • 2 cups fresh spinach, roughly chopped
  • Grated Parmesan cheese for garnish (optional)

  • Instructions:

    1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables begin to soften, about 5-7 minutes.
    2. Add zucchini and seasonings: Stir in the zucchini, diced tomatoes (with juice), kidney beans, vegetable broth, water, oregano, basil, bay leaf, and a pinch of salt and pepper. Bring the soup to a boil.
    3. Simmer: Reduce the heat and let the soup simmer for 20-25 minutes, until the vegetables are tender.
    4. Cook the pasta: Stir in the pasta and cook for 8-10 minutes, or until the pasta is al dente. If the soup becomes too thick, add more water or broth as needed.
    5. Add spinach: During the last few minutes of cooking, stir in the fresh spinach. Adjust seasoning with salt and pepper if needed.
    6. Serve: Remove the bay leaf and serve hot, garnished with grated Parmesan cheese if desired. Enjoy with crusty bread!

    7. Minestrone is a versatile dish, so feel free to customize it with other vegetables or beans you have on hand. It freezes well, making it a great meal prep option

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