Chunky Vegetable Minestrone

Chunky Vegetable Minestrone

• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 6 medium carrots, peeled and sliced
• 4 large garlic cloves minced
• 4 cups broth (chicken, vegetable, etc)
• 2  15-ounce cans high-quality diced tomatoes, undrained
• 2 tablespoons Italian seasoning
• 1 pound baby spinach, chopped
• 2 15 oz. cans cannellini beans, undrained (white kidney beans)
• 3 large zucchinis, sliced into half-moons, 1/3 inch thick
• 1/2 teaspoon black pepper
• 1/2 cup parmesan cheese, grated (optional)

Directions:

1. In a big heavy pot, heat olive oil over medium-high heat. Cook and stir the onion, carrot, for 5 minutes.  And garlic, and sauté with the veggies for 2 minutes.
2. Stir in the broth, undrained tomatoes, broth, Italian seasoning, and black pepper.
3. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes.
4. Stir in the spinach, cannellini beans, and zucchini. Bring to a boil and cook for 15 minutes more.
5. Ladle into bowls and sprinkle each serving with Parmesan cheese.