Minestrone Soup
The best way to describe a minestrone soup is as an Italian vegetable soup made with legumes and Parmesan cheese.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, diced
- 2 celery stalks, diced
- salt
- 1 medium potato, peeled and diced
- 1 zucchini, diced
- 1 cup green beans, sliced
- 1 cup diced tomatoes
- 4 cups chicken broth
- freshly ground black pepper
- ½ tsp dried oregano
- 1 (14 oz) can cannellini beans
- 1 cup baby spinach
- ¼ cup grated Parmesan cheese
Instructions
- In a large saucepan, heat the olive oil and add the onion, carrot, celery, and salt. Cook for 3 minutes.
- Add the potato, zucchini, and green beans, and cook for another 3 minutes.
- Then add the tomatoes and the 4 cups of chicken broth. Season with salt, pepper, and oregano.
- Bring to a boil and cover.
- Cook over medium heat for 15 minutes.
- Add the cannellini beans and baby spinach, then simmer for 10 minutes, or until all the vegetables are tender.
- Season with additional salt if needed and sprinkle with grated Parmesan cheese.