MINESTRONE SOUP

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 medium Yellow Onion (diced about ½‑inch pieces)
• 2 ribs Celery (diced same size as onion)
• 2 medium Carrots (cut lengthwise in half, then into half‑moons)
• 1 cup Sweet Potato (peeled and diced; about one medium sweet potato)
• 1 medium Zucchini (quartered then sliced into half‑moons)
• 1.5 cups Green Beans (trimmed and sliced 3‑4 times lengthwise)
• 4 cloves Garlic (minced directly in the pot)
• 2 teaspoons Italian Seasoning (store‑bought or homemade blend)
• 1 teaspoon Kosher Salt
• 0.5 teaspoon Ground Black Pepper
• 2 cans (14.5 oz each) Diced Tomatoes (regular diced; can substitute fire‑roasted)
• 2 cans (14.5 oz each) Cannellini Beans (drained and rinsed)
• 2 Bay Leaves
• 7 cups Vegetable Broth (adjust 6‑8 cups for desired thickness)
• 2 cups Baby Spinach (roughly packed)
• 2 tablespoons Fresh Lemon Juice (about ½ lemon)
• 0.25 cup Fresh Parsley (chopped)
• to taste Parmesan Cheese (freshly grated; optional for dairy‑free version)

Instructions

1. Prep All Vegetables

   Dice the onion, celery, and carrots into uniform ½‑inch pieces. Peel and dice the sweet potato into ½‑inch cubes. Quarter and slice the zucchini into half‑moons. Trim and slice the green beans 3‑4 times lengthwise. Set all chopped vegetables in a bowl.

   Time: PT15M

2. Sauté Mirepoix

   Heat 2 tbsp olive oil in a large pot over medium‑high heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for 4‑5 minutes until softened and fragrant.

   Time: PT5M

3. Add Garlic and Seasonings

   Add the minced garlic, 2 tsp Italian seasoning, 1 tsp kosher salt, and ½ tsp ground black pepper. Sauté for about 30 seconds until aromatic.

   Time: PT1M

4. Combine Main Ingredients & Simmer

   Stir in the diced tomatoes (with juices), drained cannellini beans, sliced green beans, diced sweet potato, 2 bay leaves, and 7 cups vegetable broth. Increase heat to bring to a boil, then reduce to low, cover, and simmer for 20 minutes or until the sweet potato is fork‑tender.

   Time: PT25M

5. Add Zucchini and Spinach

   Add the sliced zucchini and 2 cups baby spinach to the pot. Cook, stirring gently, for 5‑7 minutes until the zucchini is softened and the spinach has wilted.

   Time: PT6M

6. Finish with Bright Flavors

   Remove the pot from heat. Stir in 2 tbsp fresh lemon juice and the chopped parsley. Taste and adjust seasoning if needed.

   Time: PT2M

7. Serve or Store

   Ladle soup into bowls, optionally top with freshly grated Parmesan. Let cool to room temperature before transferring to airtight containers for refrigeration or freezing.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

35 g

Fat

7 g

Fiber

8 g