This colorful minestrone is a simple way to turn a handful of vegetables into a satisfying pot of soup. Tomatoes, beans, zucchini and small pasta simmer together in a flavorful broth, finished with a little fresh basil.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried oregano and 1 teaspoon dried basil
- 1 medium zucchini, diced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup small pasta, such as ditalini or small shells
- 2 cups fresh spinach (optional)
- Salt and pepper to taste; fresh basil and grated Parmesan for serving
Directions
- Warm the olive oil in a large pot over medium heat. Cook the onion, carrots and celery for 6 to 8 minutes until softened.
- Add the garlic and cook for 30 seconds. Stir in the tomatoes, broth, oregano and dried basil. Bring to a boil, then reduce to a simmer for 15 minutes.
- Add the zucchini, beans and pasta. Simmer for 10 to 12 minutes, until the pasta is tender.
- Stir in the spinach, if using, and cook for 2 minutes. Season with salt and pepper.
- Ladle into bowls and top with fresh basil and a little Parmesan.
Cooking Tips
- Use what you have: Green beans, potatoes or kale all work well in place of the zucchini or spinach.
- Pasta tip: For leftovers, cook the pasta separately so it does not soak up all the broth.
- Allergen note: Contains wheat (pasta) and milk (Parmesan). Omit the cheese for a dairy-free version.
Recipes are shared for general informational purposes only. Please check ingredient labels for allergens. See our Disclaimer.
Simmerbrook Recipes · 4822 21st Ave, Kenosha, WI · Privacy Policy · Terms
