Mediterranean

Minestrone Soup

Name: Minestrone Soup
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 large onion (diced); 2 carrots (diced); 2 stalks celery (diced); 3 cloves garlic (minced); 1 can (15 oz) diced tomatoes; 6 cups vegetable broth; 1 can (15 oz) kidney beans or cannellini beans (rinsed); 1 cup small pasta (ditalini or macaroni); 1 medium zucchini (diced); 2 cups fresh spinach; 1 tsp dried oregano; salt and pepper; parmesan rind (optional)

A thick Italian soup made with vegetables and pasta.

45 minutes

Serves 4

Lunch

Contains common allergens

celery Wheat

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 6-8 minutes until softened.

2
Add the minced garlic and dried oregano. Cook for 1 minute until fragrant.
3
Pour in the diced tomatoes (with juices) and the vegetable broth. If you have a parmesan rind, drop it in now for extra umami flavor. Bring the soup to a boil.
4
Reduce the heat to a simmer and add the rinsed beans. Let the soup cook uncovered for 15 minutes.
5
Stir in the pasta and the diced zucchini. Continue to simmer for another 10 minutes, or until the pasta is tender and cooked through.
6
Remove the soup from the heat (discard the parmesan rind). Stir in the fresh spinach and let it wilt in the hot broth. Season generously with salt and pepper, and serve hot with grated parmesan cheese on top.

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