Hearty Vegetable Minestrone with Parmesan
15min
30min
4
320
Chef's Note
For the best flavor, save your Parmesan rinds and add one to the soup while it simmers. Remove before serving for an incredible depth of flavor. You can also make this soup ahead of time, but add the pasta just before serving to prevent it from becoming too soft.
Tags
Ingredients
2 tablespoons olive oil
1 medium, diced yellow onion
2 medium, diced carrots
2 diced celery stalks
3 cloves, minced garlic
1 medium, diced zucchini
14.5 oz can canned diced tomatoes
4 cups vegetable broth
15 oz can, drained and rinsed cannellini beans
1 cup small pasta (ditalini or small shells)
1 tablespoon Italian seasoning
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
2 cups fresh spinach
1/4 cup, freshly grated Parmesan cheese
2 tablespoons, chopped fresh parsley
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 minutes until vegetables begin to soften.
- 2
Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
- 3
Stir in the diced zucchini and cook for another 2 minutes.
- 4
Add the 14.5 oz can of diced tomatoes with their juice, 4 cups of vegetable broth, drained and rinsed cannellini beans, 1 tablespoon of Italian seasoning, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a boil.
- 5
Once boiling, add 1 cup of pasta. Reduce heat to medium-low and simmer for 10-12 minutes, until pasta is tender.
- 6
Stir in 2 cups of fresh spinach and cook for 1-2 minutes until wilted.
- 7
Remove the bay leaf and taste the soup, adjusting seasonings if needed.
- 8
Ladle the soup into bowls and top each serving with 1 tablespoon of freshly grated Parmesan cheese and a sprinkle of chopped parsley.
Nutrition Information (per serving)
320
14g
45g
10g
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