Minestrone Alla Milanese

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Carrots

2 medium, diced

Celery

2 stalks, diced

Canned diced tomatoes

1 (14.5-ounce) can

Cannellini beans

1 (15-ounce) can, drained and rinsed

Chicken or vegetable broth

6 cups

Small pasta (like ditalini or elbow)

1 cup

Spinach

2 cups, fresh

Salt

to taste

Black pepper

to taste

Parmesan cheese

for serving, grated

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are soft and fragrant, about 10 minutes.
3. Stir in the canned diced tomatoes, cannellini beans, and broth. Increase the heat to bring the mixture to a boil.
4. Once boiling, reduce the heat to a gentle simmer and cook for 30 minutes, allowing the flavors to meld.
5. Add the small pasta to the pot and cook according to package instructions until al dente, about 10 minutes.
6. Fold in the fresh spinach and cook for an additional 2 minutes, or until wilted.
7. Season the soup with salt and black pepper to taste.
8. Ladle the soup into bowls and serve hot, topped with a generous sprinkle of grated Parmesan cheese.