55 minServes 6soupvegetarianone pot

Minestrone

Name: Minestrone
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 3 tbsp olive oil; 1 onion, chopped; 2 carrots, chopped; 2 stalks celery, chopped; 3 cloves garlic, minced; 1 zucchini, chopped; 1 tsp dried Italian seasoning; 1 can (14 oz) diced tomatoes; 6 cups vegetable stock; 1 tsp kosher salt; 1 can (15 oz) cannellini beans, drained and rinsed; 3/4 cup small pasta, such as ditalini; 3 cups chopped kale or spinach; Grated Parmesan, to serve

Recipe by gingham

A hearty vegetable, bean, and pasta soup that cleans out the crisper drawer. Even better the next day.

Save to my recipes Sign in

Ingredients

3 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 zucchini, chopped
1 tsp dried Italian seasoning
1 can (14 oz) diced tomatoes
6 cups vegetable stock
1 tsp kosher salt
1 can (15 oz) cannellini beans, drained and rinsed
3/4 cup small pasta, such as ditalini
3 cups chopped kale or spinach
Grated Parmesan, to serve

Method

Heat the oil in a large pot over medium heat. Cook the onion, carrots, and celery until soft, about 8 minutes.
Add the garlic, zucchini, and Italian seasoning and cook for 3 minutes.
Add the tomatoes, stock, and salt and simmer for 15 minutes.
Add the beans and pasta and cook until the pasta is tender, about 10 minutes.
Stir in the greens until they wilt, about 2 minutes. Taste for salt and serve with Parmesan and a drizzle of olive oil.

Notes from the source

The pasta keeps soaking up broth. If you're planning on leftovers, cook it separately and add it to each bowl. Leave off the Parmesan to keep it vegan.