Italian 45 min

Minestrone Soup

Name: Minestrone Soup
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1 large yellow onion, diced; 3 carrots, diced; 3 stalks celery, diced; 4 cloves garlic, minced; 1 can (28 oz) diced tomatoes; 1 can (15 oz) white cannellini beans, drained; 6 cups vegetable or chicken broth; 1 medium zucchini, diced; 2 cups fresh green beans, cut into 1-inch pieces; 2 cups baby spinach; 1 cup small pasta (ditalini or elbow); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 Parmesan rind (optional but highly recommended); Salt and black pepper; Grated Parmesan and basil oil for serving

vegetarianhealthyone-panmeal-prep

Ingredientsfor 2

280

Cal

12g

Protein

42g

Carbs

Fat

13 tablespoons olive oil
21 large yellow onion, diced
33 carrots, diced
43 stalks celery, diced
54 cloves garlic, minced
61 can (28 oz) diced tomatoes
71 can (15 oz) white cannellini beans, drained
86 cups vegetable or chicken broth
91 medium zucchini, diced
102 cups fresh green beans, cut into 1-inch pieces
112 cups baby spinach
121 cup small pasta (ditalini or elbow)
131 teaspoon dried oregano
141 teaspoon dried basil
151 Parmesan rind (optional but highly recommended)
16Salt and black pepper
17Grated Parmesan and basil oil for serving

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Instructions

1
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 8–10 minutes until softened. Add garlic, oregano, and basil, cook 1 more minute.
2
Add diced tomatoes and cook for 5 minutes. Add beans, broth, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook for 20 minutes.
3
Add zucchini and green beans. Simmer 8 more minutes. Add pasta and cook according to package directions until al dente. In the last minute, stir in baby spinach until wilted.
4
Remove Parmesan rind. Season with salt and pepper. Ladle into bowls and top with freshly grated Parmesan and a drizzle of good olive oil. The soup thickens as it sits; add broth to thin leftovers.