Ingredients:
2 tablespoons olive oil1 onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 can (14.5 ounces) diced tomatoes
4 cups vegetable broth
1 can (15 ounces) kidney beans, drained and rinsed
1 cup green beans, chopped
1 cup pasta (such as elbow or ditalini)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste
2 cups fresh spinach, chopped
Grated Parmesan cheese (for garnish, optional)
Instructions:
Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, or until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add Broth and Tomatoes: Pour in the vegetable broth and diced tomatoes (including the juice). Stir to combine.Simmer: Add the zucchini, kidney beans, green beans, dried oregano, dried basil, and dried thyme. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.
Cook Pasta: While the soup is simmering, cook the pasta according to the package instructions until al dente. Drain and set aside.
Combine Pasta and Spinach: Add the cooked pasta and chopped spinach to the soup. Stir to combine and cook for an additional 5 minutes, or until the spinach is wilted and the pasta is heated through.
Serve: Ladle the Minestrone Soup into bowls and garnish with grated Parmesan cheese if desired. Enjoy your hearty and comforting Minestrone Soup!