Bring all the flavors of summer together in this classic Italian dish. Like Nonna, use whatever vegetables you have on hand for your own version of Minestrone.
Author:Kristin Schell
Ingredients
Scale
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 onion, chopped
1 bell pepper, chopped
1–2 carrots, chopped
1–2 zucchini, chopped
1 32-oz container of broth (chicken, beef, or vegetable)
2 cups water
1 15-oz can cannelloni (white beans) rinsed and drained
1 cup pasta, mini elbow
1 28-oz can diced tomatoes
1 cup fresh spinach, chopped
1/2 cup fresh basil, chopped
salt & pepper to taste
Freshly grated Parmesan cheese for serving
Instructions
In a large dutch oven or soup pot, sauté garlic, onion, bell pepper, and carrots in olive oil until tender. Add zucchini, broth, water, beans, and pasta. Bring to a gentle boil, then reduce heat and simmer, covered, for 10-12 minutes or until pasta is tender. Stir in tomatoes, spinach, and fresh basil. Season to taste with salt and pepper. Serve with more fresh basil and parmesan cheese.