Minestrone Soup
Author: 
Recipe type: Lunch/Dinner
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 tablespoons olive oil
  • ½ onion, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 3 garlic cloves, chopped
  • 1 medium zucchini, chopped
  • 1 can diced tomatoes
  • 1 rosemary sprig
  • 8 cups vegetable stock
  • 1 can red kidney beans, rinsed
  • 1 can cannellini beans, rinsed
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 tablespoons store-bought pesto
  • 3-4 handfuls of fresh baby spinach
Instructions
  1. In a large pot, heat the olive oil on medium heat. Add in the onin, carrots and celery and cook until onion appears translucent.
  2. Add the garlic and cook for 1-2 minutes.
  3. Toss in the zucchini, diced tomatoes and rosemary sprig and stir to combine.
  4. Cook for about 10 minutes to break down the tomatoes.
  5. Pour in 6 cups of vegetable stock and add the salt, pepper and the kidney and cannellini beans. Bring to a boil.
  6. Once it's boiling, lower the heat and let it simmer for about 30 minutes.
  7. After 30 minutes, stir in the pesto and baby spinach to combine.
  8. Add the remaining 2 cups of stock and heat through.
Notes
For the store-bought pesto, I used Trader Joe's jarred pesto. It's hands down my favorite!
Recipe by Lauren Anne at https://bylaurenanne.com/minestrone-soup/