When I’m feeling a bit under the weather or just need a hug in a bowl, my nonna’s minestrone soup is my go-to. It’s so full of fresh vegetables and warmth, it always makes me feel better.
Hearty Vegetable Minestrone
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 6 cups vegetable broth
- 1 can (15 oz) cannellini beans, rinsed
- 1/2 cup small pasta (e.g., ditalini)
- 1 cup chopped spinach
- Salt and pepper to taste
- Parmesan for serving
Steps
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 8-10 minutes. Add garlic and cook for 1 minute more.
- Stir in crushed tomatoes and vegetable broth. Bring to a simmer, then add rinsed cannellini beans and pasta. Cook for 10-12 minutes, or until pasta is al dente.
- Stir in spinach and cook for 2-3 minutes until wilted. Season with salt and pepper.
- Serve hot, topped with grated Parmesan cheese.