Ingredients
The following ingredients have 6 Servings
- 2 tablespoons olive oil
- 1 medium yellow onion, peeled and diced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, diced
- 3 cups baby spinach leaves or chopped kale
- 4 cloves garlic, minced
- 1 tablespoon dried oregano leaves
- ½ tablespoon Italian seasoning
- 1 ½ teaspoons coarse salt
- ½ teaspoon ground black pepper
- 15-ounce can fire roasted diced tomatoes
- 15-ounce can cannellini beans, rinsed and drained
- ½ cup whole grain elbow pasta
- 4-5 cups unsalted vegetable or chicken stock
- 1 fresh Parmesan cheese rind
- 1 medium zucchini, diced
- ½ cup fresh basil leaves, chiffonade
- ½ cup freshly grated Parmesan cheese
Instruction
- In a Dutch oven or stock pot, heat olive oil to medium. Add onion, carrots and celery and cook 7-8 minutes or until soft. Add spinach/kale, garlic, oregano, Italian seasoning, salt and black pepper and sauté 1-2 minutes, until greens are wilted.
- Add diced tomatoes with juice, beans, pasta, stock and Parmesan rind to the pot and bring to a slow simmer. Cook 8-10 minutes or until pasta is almost al dente. Stir in zucchini and cook 2-3 more minutes.
- Scoop minestrone into bowls and top with fresh basil and freshly grated Parmesan cheese.
- Discard the Parmesan rind or save for another use.
