Hearty Italian Minestrone Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 medium carrots sliced
• 2 stalks celery sliced
• 1 medium zucchini diced
• 1 can diced tomatoes 14 oz
• 6 cups vegetable broth
• 1 can cannellini beans rinsed and drained
• 1 cup green beans trimmed and halved
• 1 cup small pasta
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups spinach fresh
• 1/4 cup Parmesan cheese grated

Instructions

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
3. 3 Stir in sliced carrots and celery, cook for another 5 minutes.
4. 4 Add diced zucchini, canned tomatoes with their juice, and vegetable broth. Bring to a simmer.
5. 5 Mix in cannellini beans, green beans, and small pasta. Season with oregano, basil, salt, and pepper.
6. 6 Simmer the soup for 15-20 minutes until the vegetables and pasta are tender.
7. 7 Stir in fresh spinach and let it wilt for about 2 minutes.
8. 8 Serve hot, garnished with grated Parmesan cheese.