Classic Minestrone Soup

Ingredients

• 1 1/2 tablespoons olive oil
• 1 onion chopped
• 2 stalks celery chopped
• 1 large carrot chopped
• 1/2 lb. green beans trimmed and cut in 1/2 inch segments
• 1 zucchini diced
• 3 cloves garlic minced
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram or dried oregano
• 2 bay leaves
• 6 cups vegetable broth
• 2 tablespoons tomato paste
• 2 14.5 ounce cans fire roasted tomatoes
• 1 16 ounce can white beans like Great Northern or cannellini beans drained and rinsed
• 3/4 cup uncooked elbow pasta or other small pasta
• salt and pepper to taste
• 2-3 cups baby spinach (optional)

Instructions

1. 1

   Heat oil in a large Dutch Oven or stockpot over medium heat. Add the onions, celery, and carrots, cooking until the onions and celery are almost soft.

2. 2

   Add the green beans and zucchini and cook for 2-3 minutes or until the onions and celery are soft.

3. 3

   Reduce the heat to low and add the garlic, thyme, and marjoram, cooking for 1 minute while stirring constantly.

4. 4

   Add the bay leaves, vegetable broth, tomato paste, and diced tomatoes. Bring the soup to a low boil and then reduce to a simmer, cooking until the green beans, carrots, and zucchini are almost tender.

5. 5

   Add the white beans and pasta. Cook until the pasta is tender but not overcooked.

6. 6

   If desired, stir in the spinach and cook just until wilted, 2-3 minutes.