Classic Italian Minestrone Soup

🍳 Step-by-Step Instructions

1. Heat olive oil in a large Dutch oven over medium heat.
2. Add onion, carrots, and celery. Cook 6-8 minutes until vegetables are softened.
3. Add garlic, oregano, and basil; cook 1 minute until fragrant.
4. Add diced tomatoes, cannellini beans, broth, and the Parmesan rind. Bring to a boil.
5. Reduce heat to medium-low, cover partially, and simmer 15 minutes.
6. Add zucchini, green beans, and ditalini pasta. Simmer uncovered for 9-10 minutes until pasta is al dente.
7. Discard Parmesan rind. Stir in baby spinach until wilted (about 1 minute).
8. Season with salt and freshly cracked black pepper. Ladle into bowls and serve with grated Parmesan.

⭐ Why This Recipe Works

• Packed with a rainbow of garden vegetables and plant protein
• Simmering with a Parmesan rind imparts deep authentic Italian umami
• Nourishing, hearty, and comforting without being heavy
• Tastes even richer as leftovers the next day

🔄 Delicious Variations

• Add crumbled Italian sausage or pancetta at the start
• Swap spinach for chopped Tuscan lacinato kale
• Make it gluten-free using gluten-free ditalini or brown rice pasta

❓ Frequently Asked Questions