Name: Minestrone Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 tablespoon olive oil; 1 medium yellow onion (diced); 2 medium carrots (diced); 2 celery ribs (diced); 4 clove garlic cloves (minced); 1 tablespoon tomato paste; 1 can diced tomatoes (28 oz) (with juices); 6 cup low-sodium vegetable broth; 1 teaspoon Italian seasoning; 1 bay leaf; 1 ½ teaspoon kosher salt; ½ teaspoon black pepper; 1 medium zucchini (diced); 1 cup green beans (cut into 1-inch pieces); 1 can cannellini beans (15 oz) (drained and rinsed); 1 can kidney beans (15 oz) (drained and rinsed); 1 cup small pasta (such as ditalini or small shells, about 4.5 oz); 2 cup baby spinach; ¼ cup fresh basil (chopped)

Instructions

Sauté
Sauté:
Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery ribs and cook for 6 to 7 minutes, until softened. Stir in 4 minced garlic cloves and 1 tablespoon tomato paste and cook for 1 minute.
Simmer
Simmer:
Add 1 can (28 ounces) diced tomatoes, 6 cups vegetable broth, 1 teaspoon Italian seasoning, 1 bay leaf, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. Bring to a boil, then add 1 diced zucchini and 1 cup green beans and simmer for 15 minutes.
Beans and pasta
Beans and pasta:
Stir in 1 can drained cannellini beans, 1 can drained kidney beans, and 1 cup small pasta. Simmer for 9 to 11 minutes, stirring occasionally, until the pasta is tender.
Finish and serve
Finish and serve:
Discard the bay leaf and stir in 2 cups baby spinach until wilted. Taste and adjust the salt, then ladle the minestrone soup into bowls and sprinkle with ¼ cup chopped fresh basil.

Tips

Minestrone is the perfect clean-out-the-fridge soup: swap in cabbage, kale, potatoes, or butternut squash. If you're not keeping it vegan, simmer a Parmesan rind in the broth for extra savory flavor and remove it before serving. Cook the pasta separately if you plan on leftovers.

Storage

Store leftover minestrone in the refrigerator for up to 5 days. To freeze, leave out the pasta and freeze for up to 3 months, then add freshly cooked pasta when reheating.