30 Minute Classic Minestrone Soup
This 30 Minute Classic Minestrone Soup is total comfort! Pasta and vegetables are combined in rich and spicy broth and topped with parmesan.
Servings: 8 servings
Ingredients
- 4 Tbsp olive oil
- 1 medium yellow onion, chopped
- 3 whole carrots, peeled and chopped
- 3 stalks celery, chopped
- 4 cloves garlic , minced
- 1 medium zucchini , chopped
- 1 Tbsp dried oregano
- 1 Tbsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
- 15 oz can diced fire roasted tomatoes
- 4 cups vegetable stock
- 2 cups water
- 2 inch piece parmesan rind
- 1 cup ditalini pasta, or other short grained pasta
- 2 cups fresh spinach, roughly chopped
- 12 oz can great northern or cannellini beans
Instructions
- Add olive oil to a large dutch oven or stock pot set over medium heat. Add onion, carrots, celery, garlic, zucchini, and spices. Saute for about 5 minutes, stirring every so often to encourage even cooking.
- Add canned tomatoes, stock, water, and parmesan rind. Allow to cook for 10 minutes over medium low heat.
- Add pasta and note the cook time on the package. It should be around 10 minutes. Cook until pasta is al dente.
- In the last few minutes of cooking, add the chopped spinach and cannelloni beans. Stir to combine!
- When ready to serve, remove what remains of the parmesan rind. Serve with parmesan cheese and cracked pepper!