Name: Minestrone Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp Olive oil; 1 medium, diced Onion; 2 medium, diced Carrots; 2 diced Celery stalks; 3 cloves, minced Garlic; 1 28 oz can Canned diced tomatoes; 6 cups Vegetable broth; 2 cups Water; 1 15 oz can, rinsed and drained Canned cannellini beans; 1 medium, diced Zucchini; 1 cup, trimmed and cut Green beans; 0.5 cup Small pasta (ditalini or elbow); 4 cups, packed Fresh spinach; 0.25 cup, chopped Fresh parsley; 0.5 tsp, or to taste Salt; 0.25 tsp, or to taste Black pepper; 0.25 cup, grated (for serving) Parmesan cheese

A hearty and rustic Italian vegetable soup, often featuring pasta or rice. It's a versatile dish, perfect for using seasonal vegetables, creating a comforting and flavorful meal. Minestrone has ancient origins, dating back to before the Roman Empire when meat was scarce and a vegetable-based diet was common. Its name comes from 'minestra', meaning soup, and the augmentative suffix '-one' implies a big soup. Traditionally, it was a way to use up leftover vegetables and ingredients on hand, making each minestrone unique to its region and household.

italianhealthysoupminestronevegetable

Instructions

1
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
2
Add minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
3
Stir in the canned diced tomatoes (undrained), vegetable broth, and water. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes to allow flavors to meld.
4
Add the rinsed cannellini beans, diced zucchini, and trimmed green beans to the pot. Continue to simmer for another 10-12 minutes, or until the new vegetables are tender-crisp.
5
Stir in the small pasta and cook according to package directions, typically 8-10 minutes, until al dente. Add more water or broth if the soup becomes too thick.
6
Remove from heat. Stir in the fresh spinach and chopped fresh parsley until the spinach wilts. Season with salt and black pepper to taste.
7
Ladle the Minestrone soup into bowls. Serve hot, garnished with a sprinkle of grated Parmesan cheese.

Chef's Tips

•Feel free to customize with any seasonal vegetables you have on hand, such as kale, potatoes, or bell peppers.
•For a richer flavor, use a Parmesan rind while simmering the broth and remove before serving.
•Cook the pasta separately and add to individual bowls to prevent it from getting mushy if you plan for leftovers.
•A splash of red wine or a teaspoon of balsamic vinegar can add depth to the broth.