Minestrone Soup

This minestrone soup is loaded with vegetables, beans, and pasta in a delicious garlicky tomato broth. It’s ridiculously good for you, and makes amazing leftovers. It’s even easy enough to whip up on a weeknight!

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 – 14 oz. can crushed tomatoes
• 6 cups vegetable (or chicken) broth
• 1 – 15 oz. can cannellini beans, drained and rinsed
• 1 – 15 oz. can kidney beans, drained and rinsed
• 1 cup ditalini pasta
• 1 zucchini chopped
• 1 cup green beans, chopped
• 2 cups spinach
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

1. Warm the olive oil in a large pot over medium heat. Add onion, carrots, and celery and stirring for 7 to 8 minutes until softened.
2. Stir in garlic and cook for 1 minute until fragrant. Kept moving around the pot to avoid burning the garlic.
3. Add in crushed tomatoes and broth. Bring to a simmer and mix well.
4. Add the cannellini and kidney beans, Italian seasoning, salt, and pepper – simmering for 15 minutes.
5. Add zucchini, green beans, and ditalini. Cook for 8 to 10 minutes stirring occasionally until pasta is tender.
6. Stir in spinach and cook for 2 minutes until wilted.