Minestrone Soup




1 (15 oz) can white beans, drained and rinsed

1 (15 oz) can crushed or diced tomatoes

3 Tbsp olive oil

1 medium onion, chopped

1 medium carrot, peeled & chopped

1 stalk celery, chopped

3 cloves garlic, minced or grated

1 small zucchini, diced

2 cups spinach, chopped

⅓ cup macaroni noodles

4 cups chicken stock

2 Tbsp fresh basil, chiffonade

1 tsp salt

1 tsp black pepper

½ tsp dried oregano (or 1 tsp fresh)


  1. Cut all of the vegetables into ½ inch pieces or smaller.

  2. Heat oil over medium-high heat in a large pot. Add onion, carrot, celery, salt, and black pepper. Sauté until onion becomes soft (about 3 minutes.)

  3. Add garlic and dried oregano (if using fresh oregano, wait to add later,) and cook for 30 seconds.

  4. Add stock, pasta, and tomatoes. Bring to a boil.

  5. Reduce heat and simmer for 5 minutes; add zucchini and beans and cook for 2 more minutes.

  6. Add spinach and cook 1 more minute. Turn off heat, stir in fresh basil (and fresh oregano.)

  7. Adjust seasoning and serve. Enjoy!

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