Minestrone Soup

• 3 tbsp olive oil
• 1 onion (diced)
• 3 carrots (diced)
• 3 celery (stalks, sliced)
• 4 clove garlic (minced)
• 1 zucchini (diced)
• 2 cup canned diced tomatoes
• 6 cup vegetable broth
• 2 cup cannellini beans (drained and rinsed)
• 1 cup small pasta (ditalini)
• 2 cup fresh spinach
• 1 Parmesan rind (optional, for depth)

How to Make It

1. 1

   Heat olive oil in a large pot. Sauté onion, carrots, and celery 8 minutes. Add garlic, cook 1 minute.

2. 2

   Add zucchini, tomatoes, broth, and Parmesan rind. Bring to a boil.

3. 3

   Reduce heat and simmer 20 minutes. Remove Parmesan rind.

4. 4

   Add beans and pasta. Cook until pasta is tender, about 10 minutes.

5. 5

   Stir in spinach until wilted. Season with salt and pepper.

6. 6

   Ladle into bowls. Drizzle with olive oil and serve with crusty bread and grated Parmesan.