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soup in a gray bowl
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Weeknight Minestrone Soup

Course Soup
Cuisine American
Keyword Pasta, Soup, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people

Ingredients

  • 1 tablespoon Butter
  • 1 tablespoon Olive Oil
  • ⅔ cup Chopped Carrots
  • ½ cup Chopped Celery
  • 1 Medium Onion, Chopped
  • 1 Small Zucchini, chopped
  • 16 oz Canned Kidney Beans, rinsed and drained
  • 15.5 oz Canned Great Northern Beans, rinsed and drained
  • 28 oz Canned Petite Diced Tomatoes
  • 6 cups Vegetable Stock
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 1 teaspoon Dried Oregano
  • 2 teaspoon Dried Parsley
  • 1 teaspoon Dried Basil
  • 2 ½ cups Fresh Spinach
  • 1 cup Ditalini Pasta or other small pasta
  • ¼ cup Shaved Parmesan Cheese (+ extra for topping)
US Customary - Metric

Instructions

  • In a soup pot, heat butter and oil over medium heat. Place onion, carrots, and celery in the pot and cook for 5 minutes until the veggies begin to soften.
  • Add the zucchini, beans, tomatoes, beans, stock and seasonings. Bring to a low simmer and cook for 10 minutes.
  • Add the Parmesan, pasta, and spinach. Cook till pasta is tender.
  • Ladle into bowls and top with additional Parmesan cheese.