Minestrone Soup

🛒 Ingredients

• Olive Oil 5 g · 44 kcal
• Onion 20 g · 8 kcal
• Carrot 25 g · 10 kcal
• Celery Stalk 20 g · 3 kcal
• Garlic 5 g · 7 kcal
• Zucchini 30 g · 5 kcal
• Green Beans 20 g · 6 kcal
• Canned Diced Tomatoes 60 g · 13 kcal
• Vegetable Broth 200 g · 10 kcal
• Canned Cannellini Beans 40 g · 45 kcal
• Small Pasta (e.g., Ditalini) 20 g · 75 kcal
• Fresh Spinach 30 g · 7 kcal
• Parmesan Cheese (for garnish) 5 g · 20 kcal
• Fresh Basil or Parsley (for garnish) 2 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrot, and celery, sautéing for 5-7 minutes until softened.
2. Stir in minced garlic, zucchini, and green beans, cooking for another 2-3 minutes until fragrant. Be careful not to burn the garlic.
3. Pour in the diced tomatoes and vegetable broth, then add the cannellini beans. Bring the soup to a simmer.
4. Add the small pasta to the simmering soup and cook according to package directions, usually 8-10 minutes, until al dente.
5. Stir in fresh spinach during the last 2-3 minutes of cooking until it wilts. Taste and adjust seasoning with salt and pepper as needed.
6. Ladle the hot minestrone into bowls. Garnish each serving with a sprinkle of grated Parmesan cheese and fresh basil or parsley.