Minestrone Soup

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup small pasta, such as ditalini
• 2 cups chopped zucchini
• 2 cups chopped kale or spinach
• 1 tsp dried oregano
• Grated Parmesan, for serving

Instructions

1. 1Heat the olive oil in a large pot over medium heat and cook the onion, carrots, and celery for 6 to 8 minutes until softened.
2. 2Stir in the garlic and oregano and cook for 30 seconds until fragrant.
3. 3Add the diced tomatoes and vegetable broth, and bring the pot to a boil.
4. 4Reduce the heat, add the kidney beans and zucchini, and simmer for 10 minutes.
5. 5Stir in the pasta and cook for 8 to 10 minutes, or until just tender.
6. 6Add the kale or spinach and cook for 2 more minutes until wilted.
7. 7Season with salt and pepper to taste and top each bowl with grated Parmesan before serving.

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