By Aaron Wurm
Dice the onion, carrot, celery, zucchini, and tomatoes. Mince the garlic cloves.
In a large pot, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute or until fragrant.
Add the diced onion, carrot, and celery to the pot. Cook for about 5 minutes, stirring occasionally until they begin to soften.
Stir in the zucchini and tomatoes. Cook for another 3-4 minutes.
Drain and rinse the canned cannellini beans. Add them to the pot along with the vegetable stock. Bring the mixture to a boil.
Once boiling, add the pasta and reduce heat to a simmer. Let it cook for about 10 minutes or until the pasta is al dente.
Stir in the spinach and let it wilt in the soup for about 1-2 minutes.
Season the soup with salt and black pepper to taste. If desired, you can also stir in some grated Parmesan cheese at this stage.
While the soup is simmering, toast the slices of crusty whole grain bread until golden brown and crispy.
Serve the minestrone hot with a slice of crusty whole grain bread on the side. Top with additional Parmesan cheese if desired.
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This Vegetarian Soup Italian recipe is ready in 45 minutes and features cannellini beans, carrot, celery and other delicious ingredients. Contains 350 calories total.
Dice the onion, carrot, celery, zucchini, and tomatoes. Mince the garlic cloves.
In a large pot, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute or until fragrant.
Add the diced onion, carrot, and celery to the pot. Cook for about 5 minutes, stirring occasionally until they begin to soften.
Stir in the zucchini and tomatoes. Cook for another 3-4 minutes.
Drain and rinse the canned cannellini beans. Add them to the pot along with the vegetable stock. Bring the mixture to a boil.
Once boiling, add the pasta and reduce heat to a simmer. Let it cook for about 10 minutes or until the pasta is al dente.
Stir in the spinach and let it wilt in the soup for about 1-2 minutes.
Season the soup with salt and black pepper to taste. If desired, you can also stir in some grated Parmesan cheese at this stage.
While the soup is simmering, toast the slices of crusty whole grain bread until golden brown and crispy.
Serve the minestrone hot with a slice of crusty whole grain bread on the side. Top with additional Parmesan cheese if desired.
Calories per Serving: 350
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