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Vegetable Minestrone
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Ingredients
- extra virgin olive oil (2 tablespoons)
- chopped onion (1 medium)
- chopped carrot (1 medium)
- chopped celery (1 stalk)
- minced garlic (2 cloves)
- canned diced tomatoes (14.5 ounces)
- vegetable broth (6 cups)
- bay leaf (1)
- chopped green beans (1 cup)
- diced zucchini (1 medium)
- diced potatoes (1 medium)
- canned cannellini beans (15 ounces), drained and rinsed
- small pasta (1 cup, such as ditalini or small shells)
- fresh spinach (3 cups)
- fresh basil leaves for garnish (1 sprig)
- salt for seasoning (1 teaspoon)
- black pepper for seasoning (1 teaspoon)
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the diced tomatoes with their juice, vegetable broth, and bay leaf to the pot. Bring to a boil.
- Once boiling, add the chopped green beans and zucchini. Reduce the heat and let it simmer for 10 minutes.
- Next, add the diced potatoes, cannellini beans, and pasta. Simmer for another 10-15 minutes, or until the vegetables and pasta are tender.
- Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
- Remove the bay leaf, and season the soup with salt and pepper to taste. Stir in the fresh basil just before serving.
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