Ingredients
Scale
- 2 tablespoons of extra virgin olive oil
- 1 medium onion chopped
- 3 cloves of garlic minced
- 1 large celery stalk diced
- 2 medium carrots diced
- 1 medium zucchini diced
- 1 small leek sliced
- 1 can of diced tomatoes
- 1 can of cannellini beans drained and rinsed (can substitute for chickpeas, red kidney beans, or pinto beans)
- 4 cups of vegetable or chicken stock (or 4 tablespoons of Better than Bouillon to 4 cups of hot water)
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of chopped kale, Swiss chard, or baby spinach
- 1 cup of small ditalini pasta
- 1/4 cup of grated parmesan cheese
- 2 tablespoons of chopped fresh parsley
- 2 bay leaves
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until tender and lightly browned.
- Add the celery, carrots, zucchini, and leek. Cook for 5-7 minutes until the vegetables have softened.
- Stir in the diced tomatoes and cannellini beans and cook for 2-3 minutes.
- Pour in the stock and add the thyme, basil, oregano, bay leaves, salt, and black pepper. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 30 minutes.
- Add the kale and pasta to the pot and cook until al dente, about 10 minutes.
- Serve the minestrone soup with grated parmesan cheese, a pinch of salt, and chopped parsley on top. For best results, I always serve it with a side of crusty bread.