Minestrone

🛒 Ingredients

• Olive oil 5 g · 45 kcal
• Onion, chopped 20 g · 8 kcal
• Carrots, diced 25 g · 10 kcal
• Celery, diced 20 g · 3 kcal
• Garlic, minced 3 g · 4 kcal
• Canned diced tomatoes 70 g · 14 kcal
• Vegetable broth 130 g · 7 kcal
• Zucchini, diced 35 g · 5 kcal
• Green beans, trimmed and cut 25 g · 7 kcal
• Canned cannellini beans, drained and rinsed 35 g · 45 kcal
• Small pasta (e.g., ditalini), uncooked 12 g · 42 kcal
• Fresh spinach, chopped 15 g · 4 kcal
• Fresh basil, chopped 2 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery; sauté for 5-7 minutes until softened.
2. Add minced garlic and cook for another minute until fragrant. Pour in canned diced tomatoes and vegetable broth.
3. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
4. Stir in diced zucchini, green beans, and cannellini beans. Increase heat to medium and bring back to a gentle simmer.
5. Add the uncooked small pasta and cook according to package directions, usually 8-10 minutes, or until al dente.
6. Remove from heat, stir in fresh spinach and chopped basil until spinach wilts. Season with salt and pepper to taste.
7. Serve hot, optionally garnished with a drizzle of olive oil or a sprinkle of vegan Parmesan cheese.