Hearty Minestrone Soup

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, finely diced
• 3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 can (28 oz) diced tomatoes with juices
• 6 cups low-sodium vegetable broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 3/4 cup dry ditalini pasta
• 3 cups baby spinach
• 1 tsp dried Italian herb blend
• 3/4 tsp fine salt
• 1/4 tsp black pepper

Step-by-step instructions

1. Heat oil in a soup pot over medium heat. Cook onion and carrots for 7 minutes, stirring.
2. Add garlic, zucchini, and herbs. Cook for 2 minutes without letting the garlic scorch.
3. Add tomatoes, broth, salt, and pepper. Bring to a simmer and cook uncovered for 15 minutes.
4. Stir in beans and pasta. Simmer for 9 to 11 minutes, stirring often, until pasta and carrots are tender.
5. Fold in spinach and cook for 1 minute. Divide into six bowls; reheat saved portions to 165°F (74°C).

Ingredient substitutions

• Use great northern beans instead of cannellini beans.

Storage & reheating

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below for 4 days. Freeze for 2 months; reheat to 165°F (74°C).

What to serve with it

Pair with crusty bread and cucumber salad.