Weeknight Minestrone
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Cook time: 
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Serves: 6
This speedy Weeknight Minestrone is a quick and tasty version of the classic Italian soup. I have adapted it from Laura Vitale's new cookbook: Laura in the Kitchen
  • 1 small yellow onion, quartered
  • 2 ribs celery, cut into a few large pieces
  • 1 large carrot, cut into a few large pieces
  • 3 tablespoons olive oil
  • 6 cups vegetable broth
  • 1 (14.5 oz) can kidney beans, rinsed and drained
  • 1¼ cups marinara sauce
  • 2 teaspoons Italian seasoning
  • 2 small zucchini, sliced
  • 2 cups green beans, cut into ½ inch pieces
  • 10 oz (1¼ cups) ditalini pasta
  • 2 cups fresh baby spinach
  • 5 fresh basil leaves, torn
  • salt and pepper to taste
  • freshly grated Parmigiano-Reggiano
  1. In a food processor, pulse the celery, onion, and carrot until finely chopped.
  2. In a large stock pot, heat the olive oil over medium-high heat. Add the processed vegetables and saute for about 5 minutes.
  3. Add the broth, kidney beans, marinara, and Italian seasoning. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
  4. Add the zucchini, green beans, and pasta. Cook at a low simmer until the pasta is al dente - about 10 minutes, stirring occasionally.
  5. Remove from heat. Stir in the baby spinach and basil. Season to taste with salt and pepper. Serve topped with freshly grated parmigiano
Recipe by Some the Wiser at https://somethewiser.com/2015/11/speedy-weeknight-minestrone.html