Minestrone Di Verdure

Ingredients

Olive oil

2 tablespoons

Onion

1, finely chopped

Carrots

2, peeled and chopped

Celery

2 stalks, chopped

Garlic

3 cloves, minced

Zucchini

1, chopped

Diced tomatoes

1 can (14.5 oz)

Cannellini beans

1 can (15 oz), drained and rinsed

Vegetable broth

6 cups

Small pasta

1 cup (e.g., ditalini or small shells)

Fresh spinach

2 cups, roughly chopped

Parmesan cheese

1/2 cup, grated (for serving)

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the finely chopped onion, peeled and chopped carrots, chopped celery, and minced garlic to the pot. Stir occasionally until the vegetables are tender, about 10 minutes.
3. Introduce the chopped zucchini, drained and rinsed cannellini beans, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let it simmer, covered, for 20 minutes. This will allow the flavors to meld beautifully.
5. Add the small pasta and cook, stirring occasionally, until the pasta is al dente, about 10 minutes.
6. Stir in the fresh spinach and cook until it's wilted, about 2 minutes. This adds a vibrant touch to your soup.
7. Season the soup with salt and pepper according to your taste preferences.
8. Serve the Minestrone Di Verdure hot, topped with freshly grated Parmesan cheese.