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–+ servings

Minestrone Soup

Author - Serena Wolf
Print recipe Save Recipe
Yields: 4 servings

Ingredients

  • 2 large carrots diced
  • 2 ribs celery diced
  • ½ large yellow onion diced
  • 1 tbsp olive oil
  • 1 15 oz can cannellini beans butter beans, or chickpeas (pick your poison)
  • 1 28 oz can diced tomatoes
  • 1 small zucchini diced
  • 2 cups spinach chopped
  • 2 cups low sodium chicken OR vegetable stock
  • ½ tsp oregano
  • 2 cloves garlic minced
  • ¼ tsp crushed chili flakes
  • 4 tbsp shredded parmesan divided

Instructions

  • Heat 1 tbsp olive oil in a large pot. Add diced carrots, celery, onion, and garlic and a pinch of salt. Sauté over medium heat until the vegetables soften and the onions become translucent (about 8 minutes).
  • Add the beans, diced tomatoes, and chicken (or vegetable) stock. Mix in the oregano and chili flakes. Bring the mixture to a boil, and then lower to a simmer. Simmer for thirty minutes.
  • Add the diced zucchini and spinach and let your minestrone simmer for another 30 minutes.
  • Ladle soup into bowls, sprinkle with parmesan, and dig in.