Veggie-Packed Minestrone with Pasta

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable broth
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 cup diced zucchini
• 1 cup diced green beans
• 1/2 cup small pasta shells
• 2 cups spinach, roughly chopped
• 2 cups water
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. 2 Add garlic and cook for another minute until fragrant.
3. 3 Stir in crushed tomatoes, vegetable broth, kidney beans, cannellini beans, zucchini, green beans, pasta, water, and oregano.
4. 4 Bring to a boil, then reduce heat and simmer for 20-25 minutes, until vegetables are tender and pasta is cooked.
5. 5 Stir in spinach and cook until just wilted.
6. 6 Season with salt and pepper to taste. Serve hot, with Parmesan cheese on top if desired.

Equipment

• Large pot

Variations

• Add a dash of red pepper flakes for a spicy kick.
• Substitute quinoa for pasta for a gluten-free option.

Substitutions

• If zucchini isn't in season, use yellow squash or diced sweet potato instead.

Pairings

• Crusty Italian bread
• Garlic bread

Nutrition

Tips

• For a heartier soup, add cooked cannelloni or diced potatoes.
• Use fresh herbs like basil or parsley for garnish if available.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with crusty bread and a simple green salad for a complete meal.

FAQ