Minestrone Soup
Author: 
Recipe type: Soup
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 can (15 oz.) cannellini beans
  • 2 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 1 garlic clove, finely chopped
  • 5 cups chicken or vegetable broth
  • 1 can (1 lb.) diced fire roasted tomatoes
  • 1 large carrot, coarsely chopped
  • 2 cups broccoli florets
  • 2 cups baby spinach leaves
  • ½ tablespoon dried basil
  • ½ tablespoon dried oregano
  • ½ tablespoon dried parsley
  • 1 bay leaf
  • ½ pound whole wheat pasta
  • salt and freshly ground pepper
  • freshly grated Parmesan cheese
Instructions
  1. Heat the oil in a large popover medium heat. Add the onion and garlic and sauté until translucent, 2-3 minutes. Add the broth, tomatoes, carrot, broccoli, spinach, cannellini beans, basil, oregano, parsley, and bay leaf.
  2. Cover partially and simmer until vegetables are tender-crisp, about 20 minutes. Add the pasta and cook, uncovered until al dente, 8-10 minutes more.
  3. Season to taste with salt and pepper. Ladle into bowls. Garnish with the Parmesan.
Recipe by Columbine Kitchen at https://columbinekitchen.com/?p=1766