Minestrone Soup

Minestrone is such a comfort food for me. It’s an Autumn or Winter go to meal, as it’s warming and filling, but very easy to throw together. I make a big batch since this freezes nicely. There’s nothing better than having homemade soup to turn to on a night when you just don’t feel like cooking. I keep my ingredients simple, but feel free to throw in more veggies or substitute other leafy greens instead of spinach. I use organic canned beans because honestly sometimes you don’t want to soak dry beans and deal with all of that. For a perfect finishing touch, don’t forget to top off the soup with some grated pecorino or Parmesan.

Serves 4-6.

Ingredients:

28oz can of crushed tomatoes

4 cups chicken or vegetable stock

28oz of water

2 cans of white beans such as cannelini

2 cans red kidney beans

1 bag of baby spinach

1 yellow onion, chopped

3 carrots peeled and chopped

3 cloves of garlic, minced

1-2 green zucchini, diced

olive oil

Dried oregano to taste

Dried basil to taste

Dried parsley to taste

Salt & pepper to taste

Grated Parmesan or pecorino for topping (optional)

In a large stock pot or Dutch oven, heat a bit of olive oil over medium heat.

Saute the onion, carrots and zucchini until softened, about 4 minutes.

Add in the spinach and garlic and sauté lightly.

Next add the tomatoes and stir to incorporate. Simmer for a minute or two.

Add in the oregano, basil, parsley, salt and pepper. Stir to combine.

Add the stock and water, stir and bring to a boil for about 10 minutes.

Lower the heat so the soup simmers, then add in the canned beans and stir.

Continue to let the soup simmer for another 30 minutes or so.

Check that the vegetables are done to your liking, then remove from the heat and serve hot. Top with cheese and enjoy!