• C0024aaed92fcf885f342f1063267529

Minestrone Soup

Prep
Cook
Serves 8people
Ingredients
1
tbsp unsalted butter
2
tbsp olive oil
1
medium onion, finely chopped
1
cup carrots, diced
2
zucchini, diced
1
cup celery, diced
1
can (28 oz) petite diced tomatoes
1
can (15 oz) cannellini beans, drained and rinsed
1
can (15 oz) tomato sauce
6
cups vegetable or chicken broth
1/2
tsp dried oregano
1/2
tsp dried basil
1/2
tsp dried parsley
freshly ground black pepper to taste
2
cups fresh spinach leaves
2
cups ditalini pasta
1 1/2
tsp minced garlic
Parmesan cheese
Directions
1.
Melt butter and olive oil in a dutch oven or large stock pot over medium-high heat. Add the onions, carrots, celery, garlic, and zucchini. Let cook for 8 to 10 minutes or until tender, stirring occasionally. Add the diced tomatoes, beans, tomato sauce, broth, basil, parsley, oregano, and freshly ground pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to medium and let simmer 15 to 20 minutes. Add the spinach and pasta, and let cook until the pasta is done. Serve with a sprinkling of parmesan cheese.

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