Minestrone

Ingredients

• 2 tablespoons Olive oil (extra virgin for best flavor)
• 1 medium Onion (diced)
• 2 medium Carrots (diced)
• 2 stalks Celery (diced)
• 3 cloves Garlic (minced)
• 1 medium Zucchini (diced)
• 1 cup Green beans (trimmed and cut into 1-inch pieces)
• 14.5 ounces Canned diced tomatoes (with juices)
• 6 cups Vegetable broth (low-sodium preferred)
• 1 can Cannellini beans (rinsed and drained)
• 2 teaspoons Italian seasoning (or to taste)
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black pepper (or to taste)
• 1 cup Whole grain pasta (such as ditalini or macaroni)
• 2 cups Fresh spinach (washed and roughly chopped)
• 1/4 cup Fresh basil (chopped, for garnish)

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat.

2. 2

   Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

3. 3

   Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. 4

   Add the diced zucchini and green beans to the pot and stir to combine.

5. 5

   Pour in the canned diced tomatoes with their juices and the vegetable broth.

6. 6

   Bring the mixture to a boil, then reduce the heat to simmer.

7. 7

   Add the cannellini beans, Italian seasoning, salt, and black pepper. Stir well.

8. 8

   Simmer for about 15 minutes, allowing the flavors to meld.

9. 9

   Stir in the whole grain pasta and cook for an additional 10 minutes, or until the pasta is tender.

10. 10

    Finally, add the chopped spinach and cook for another 2-3 minutes until wilted.

11. 11

    Serve hot, garnished with fresh basil.