Weeknight Minestrone
A hearty vegetable soup with white beans and little pasta that eats like a meal. Finish with Parmesan and basil.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 can diced tomatoes 14.5 oz can
- 6 cups vegetable broth
- 1½ tsp kosher salt
- ½ tsp black pepper
- 1 zucchini diced
- 1 can cannellini beans 15 oz can, drained and rinsed
- 4 oz ditalini
- 3 oz baby spinach
- ½ cup grated Parmesan
- ¼ cup fresh basil leaves torn
Steps
Heat 2 tbsp olive oil in a large pot over medium heat. Cook 1 yellow onion, 2 carrots, and 2 celery stalks until soft.
Stir in 3 cloves garlic, 2 tbsp tomato paste, and 1 tsp dried oregano for 1 minute, then add 1 can diced tomatoes, 6 cups vegetable broth, 1½ tsp kosher salt, and ½ tsp black pepper. Bring to a boil.
Add 1 zucchini, 1 can cannellini beans, and 4 oz ditalini. Simmer, stirring now and then, until the pasta is tender.
Stir in 3 oz baby spinach until wilted. Taste for salt and serve topped with ½ cup grated Parmesan and ¼ cup fresh basil leaves.
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