Minestrone Soup

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 2 medium Carrots
• 2 medium Celery stalks
• 3 cloves Garlic
• 1 medium Zucchini
• 28 ounces Diced tomatoes
• 6 cups Vegetable broth
• 15 ounces Kidney beans
• 1 cup Ditalini pasta
• 1 teaspoon Dried oregano
• 2 cups Fresh spinach
• 0.25 cup Parmesan cheese(optional)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.

2. 2

   Add garlic and zucchini, cooking for another 2 minutes until fragrant.

3. 3

   Stir in the diced tomatoes, vegetable broth, kidney beans, and dried oregano. Bring to a boil.

4. 4

   Reduce heat to low and simmer for 10 minutes.

5. 5

   Add the ditalini pasta and cook according to package directions, usually about 8-10 minutes, until al dente.

6. 6

   Stir in the spinach during the last 2 minutes of cooking until wilted.

7. 7

   Season with salt and pepper to taste. Serve hot, topped with optional parmesan cheese.