Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups vegetable broth
- 1 14.5 ounce can diced tomatoes, undrained
- 1 cup green beans, trimmed and halved
- 1 cup small pasta shells
- 1 15 ounce can cannellini beans, rinsed and drained
- 2 cups fresh spinach
- 1/4 cup fresh parsley, chopped
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more.
- Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add green beans and pasta. Continue to simmer for 8-10 minutes, or until pasta is tender.
- Stir in cannellini beans and spinach. Cook until spinach is wilted, about 2 minutes.
- Season with salt and pepper to taste. Garnish with fresh parsley and serve.
