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Italian vegetarian Minestrone Soup

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Ingredients
  

  • 1/2 cup olive oil
  • 1 small chopped onion
  • 1 Tbsp. minced garlic
  • 1 cup chopped Italian parsley
  • 1 cup each chopped celery and carrots
  • 1 cup chopped zucchini
  • 1 cup cubed potatoes
  • 1 cup green beans cut into 1/2 each pieces
  • 1 cup each fresh or frozen peas and corn
  • 1 cup canned kidney beans rinsed and drained
  • 2 cups chopped spinach
  • 4 cups vegetable stock
  • 1 cup water
  • 1 cup my easy marinara sauce
  • 1 cup small shaped pasta
  • 1 Tbsp. each thyme and oregano
  • Salt and pepper to taste
  • grated parmesan for serving

Instructions
 

  • Sauté the base: In a large soup pot, heat olive oil over medium heat. Add onion, carrot, celery, and a pinch of salt. Cook until softened, about 8–10 minutes. Stir in garlic and parsley; cook 1 more minute.
  • Add veggies and seasonings: Add zucchini, green beans, and potatoes. Stir in the oregano, thyme, , salt, and pepper. Cook for 2–3 minutes to coat the vegetables in the aromatics.
  • Simmer the soup: Pour in the broth, water, and marinara sauce. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until vegetables are tender.
  • Add beans, spinach and pasta (or rice): Stir in the beans and pasta. Simmer until pasta is al dente, about 8–10 minutes. If using spinach or kale, stir it in during the last 5 minutes of cooking.
  • Adjust and serve: Taste and adjust seasoning. If the soup gets too thick, add a bit more broth or water. Serve hot with a drizzle of good olive oil, grated cheese, or a spoonful of pesto.