Minestrone Soup

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 zucchini, diced
– 1 yellow bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable or chicken broth
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1 cup small pasta (such as ditalini or elbow macaroni)
– 2 cups chopped fresh spinach or kale
– Grated Parmesan cheese for serving (optional)

 Instructions:

1. **Sauté the Vegetables:**
– In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until the onion is translucent.
– Add the carrots, celery, zucchini, and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

2. **Add the Tomatoes and Broth:**
– Stir in the diced tomatoes and their juices, vegetable broth, kidney beans, oregano, and basil. Season with salt and pepper to taste.

3. **Simmer the Soup:**
– Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the vegetables are tender.

4. **Cook the Pasta:**
– Add the pasta to the soup and cook until al dente, following the package instructions.

5. **Add the Greens:**
– Stir in the chopped spinach or kale and cook for an additional 2-3 minutes, until the greens are wilted.

6. **Serve:**
– Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired.

This Minestrone soup is perfect for a hearty, nutritious meal, packed with vegetables and flavor. Enjoy!