Chunky Vegetable Minestrone

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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.