Tuscan Minestrone
A hearty Tuscan Minestrone soup, packed with fresh vegetables and beans for a nutritious Italian classic. Perfect for a comforting meal any time of the year.
Prep time: 15 minutesCook time: 1 hourServes: 6
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1 medium zucchini, diced
1 cup green beans, trimmed and cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) cannellini beans, drained and rinsed
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
1/2 cup small pasta shells
2 cups fresh spinach, roughly chopped
1/4 cup grated Parmesan cheese (optional)
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Stir in carrots and celery, cook until softened, about 7 minutes.
4. Add zucchini and green beans, cook for another 5 minutes.
5. Stir in diced tomatoes, vegetable broth, and cannellini beans.
6. Season with oregano, basil, salt, and pepper.
7. Bring to a boil, then reduce heat to a simmer.
8. Add pasta shells and cook until al dente, about 10 minutes.
9. Stir in spinach and cook until wilted, about 2 minutes.
10. Serve hot, topped with Parmesan cheese if desired.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
