Whenever I’m feeling particularly lazy, I make soup. Dinner can not get easier. Dump it all in a pot, let it simmer away doing all the hard work for you. Serve with some nice crusty rolls or some knockoff Olive Garden bread sticks (you know it’s just butter and garlic salt on those things right?). Mmmmmm delicious. Minestrone is one of my favorite soups because it’s so stinkin’ hearty and full of yummy veggies. This minestrone is not only mouth-watering, it’s also waist friendly. Soup weather is almost gone for this year, so get this one in before the days get too warm!
adapted from Skinny Taste
- 1/2 onion, chopped
- 1 cup carrots, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can white beans, drained and rinsed (cannellini or navy)
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 3 cups fat-free chicken broth (or vegetable broth for vegetarians)
- 1 oz chunk of good Parmesan cheese rind
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tbsp chopped fresh basil
- 1/4 cup chopped fresh Italian parsley leaves
- salt and fresh pepper
- 1 medium zucchini, chopped
- 2 cups chopped fresh or frozen (defrosted) spinach
- 2 cups cooked small pasta like ditalini or elbows (al dente)
- extra parmesan cheese to top
Rinse and drain beans.
In a large pot, combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt and pepper. Bring to a boil then reduce heat to low, cover and simmer for 45 minutes.
Add zucchini, spinach and cooked pasta, cook 10 minutes more. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle soup into bowls and top with extra parmesan cheese.