Minestrone Soup

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can white beans, drained
• 1 zucchini, diced
• 1/2 cup small pasta
• 2 cups chopped kale or spinach
• Salt, pepper, Parmesan

Steps

1. Cook the onion, carrots and celery in the oil 6 minutes. Add the garlic.
2. Add the tomatoes and broth and bring to a boil.
3. Stir in the beans, zucchini and pasta. Simmer 10 to 12 minutes until the pasta is tender.
4. Add the greens for the last 2 minutes.
5. Season and serve with Parmesan.

Leftovers

Soup keeps 4 days in the refrigerator or 3 months in the freezer. Reheat gently and bring to a simmer before serving.

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