Classic Minestrone Soup

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 can (28 oz) diced tomatoes
• 6 cups vegetable stock
• 1 can cannellini or kidney beans, drained
• 1 cup small pasta, such as ditalini or elbow
• 1 tsp dried oregano
• 1 bay leaf
• Parmesan rind, optional
• 2 cups baby spinach or chopped kale
• Salt and pepper, to taste
• Fresh basil and grated parmesan, to serve

Instructions

1. 1

   Heat the oil in a large pot and sauté the onion, carrot, and celery until softened, about 8 minutes.

2. 2

   Add the garlic and zucchini, and cook for 2 minutes.

3. 3

   Add the diced tomatoes, stock, oregano, bay leaf, and parmesan rind if using.

4. 4

   Bring to a boil, then simmer for 15 minutes.

5. 5

   Add the beans and pasta, and simmer for 10-12 minutes until the pasta is tender.

6. 6

   Stir in the spinach or kale during the last 2 minutes until wilted.

7. 7

   Remove the bay leaf and parmesan rind, and season with salt and pepper.

8. 8

   Serve topped with fresh basil and grated parmesan.