Minestrone Soup - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 15

Cook Time 25

Total Time 40

In a large pot or dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion, celery, and carrot. Cook for about 4-5 minutes or until the veggies soften.
Add zucchini, green beans, and garlic. Cook for another 2-3 minutes. Add salt and pepper to taste.
Pour in the can of diced tomatoes, tomato paste, vegetable stock, and Italian seasoning. Mix well.
Add the pasta, drained white beans, and kidney beans.
Bring to a boil, then reduce heat and let the soup simmer for 10-12 minutes or until the pasta is cooked.
Stir in the fresh spinach leaves and cook until they wilt, which should take about 2 minutes.
Give the soup a taste and add more salt and pepper if needed. Ladle the soup into bowls and serve hot. Garnish with grated parmesan and fresh parsley if desired. Serve with crusty bread.

Add some heat! A dash of red pepper flakes will add a bit of spice to the soup.
Try Other Veggies. Instead of spinach, try chopped kale or Swiss chard. Yellow squash can easily be used instead of zucchini, or you can switch up the veggies entirely. Get creative!
Drain the Beans. Canned beans should be drained and rinsed before adding them to the soup. We don't want or need the liquid in those cans.
Don't drain the tomatoes. When it comes to canned tomatoes, we definitely DO want the juice from the can, so be sure not to drain it away.
To Store: Keep leftovers in an airtight container for up to 4 days. If you're planning on leftovers, I suggest cooking and storing the pasta separately so that it doesn't get soggy.