Vegetarian soup loaded with zucchini, tomatoes, 3 kinds of beans, and pasta. Perfect for filling the freezer to yield quick lunches on cold days. Or warm days.
Ingredients
1 tablespoon olive oil
1 cup onion, diced
1 cup celery, trimmed and diced
1 cup carrots, peeled and sliced
2 small zucchini, halved and sliced into thin half-moons
4 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 bay leaves
1 (28 ounce) can petite diced tomatoes
1 (15 ounce) can navy beans, drained and rinsed
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (14.5 once can Italian green beans, drained
about 20 ounces vegetable broth (more as needed)
1 cup small pasta (I used small shells but ditalini is also a favorite)
1½ cups fresh spinach, torn
fresh grated Parmesan cheese and cracked black pepper (and bread!) for serving
Instructions
In a large stock pot heat the oil. Add the onions, celery, and carrots. Cook over medium high heat until they begin to soften -- 2-3 minutes.
Add the zucchini, garlic, basil, salt, pepper, oregano, thyme, and rosemary. Stir and cook for about a minute.
Add the bay leaves and tomatoes. Bring the liquid to a simmer. Add the 3 kinds of beans and the broth.
Let the liquid come to a boil. Add the pasta and let it cook to al dente. Reduce the heat and toss in the fresh spinach. Let it cook until it just begins to wilt but is still bright green.
Serve the soup HOT! topped with the grated Parmesan, pepper and bread for dipping.
Notes
This soup freezes well! I'd opt to leave out the pasta and add it upon re-heating so it doesn't get mushy.
Recipe by Sugar Dish Me at https://www.sugardishme.com/easy-minestrone-soup/