Summer Vegetable Minestrone
1 tablespoon oil
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 teaspoon salt
½ teaspoon black pepper
1 potato, cubed
3 cloves garlic, minced
28 oz diced tomato (1 can), or 1 ½ cups of fresh, chopped tomatoes
8 cups vegetable stock
2 zucchinis, diced
15 oz cannellini bean (1 can) rinsed and drained
3 cups spinach (or any other hearty green like chard or kale)
2 cups short pasta (optional)
*any veggie goes well in this soup, including fresh green beans!
1. Combine oil, carrots, celery, onion, salt, pepper, and potato in a large pot over medium heat for 3 minutes.
2. Add garlic and stir for one minute. Mix in diced tomatoes, vegetable stock, and zucchini.
3. Bring to a boil.
4. Place the lid on the pot, and simmer for 45 minutes.
5. Add cannellini beans, spinach, and pasta if using. Cover and simmer 10 minutes.
*Note: You may want to keep the pasta separate if you use it. When stored overnight, the pasta would absorb all of the liquid in the soup.
*Finish with parmesan cheese if desired!
Recipe adapted from [https://tasty.co/recipe/summer-vegetable-minestrone-soup]