How to Make 

Italian Minestrone Soup

Here's what you need:

– 1 large onion diced – 2 medium carrots  – 2 stalks celery  – 3 tbsp. olive oil  –1 clove garlic  –2 cups canned whole    tomatoes – 1 large potato – 540 ml can of white kidney    beans  – 6 cups water – 2 bay leaves – 1 tsp. freshy thyme – Parmigiano cheese rind  –1 cup green beans  –1 medium zucchini –1 cup small pasta  – 2 cups fresh spinach – fresh chopped parsley  –grated Parmigiano cheese  –salt and pepper

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In a large pot, heat olive oil and sauté onion, carrots and celery until soft, 7-8 minutes. Stir in minced garlic and cook, stirring, for 1 minute. Add a pinch of salt.

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Stir in the tomatoes and cook for 3 minutes, breaking them up into small pieces with a wooden spoon. Add the cubed potato and cook, stirring, for 2 minutes. Stir in a pinch of salt.

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Pour in water; beans; aromatics and Parmigiano rind. Bring to a boil, then lower to a simmer and cook covered for 20 minutes.

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Uncover and stir in green beans; zucchini and a pinch of salt. Cover and cook for 10 minutes.

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Add the pasta and cook, loosely covered, until al dente or according to the package instructions.

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In the last 5 minutes of cooking stir in the spinach. When done, remove and discard the bay leaves and Parmigiano rind. Adjust seasoning, if needed.

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Drizzle a little extra olive oil over the top. Garnish with chopped parsley and serve hot with grated Parmigiano cheese at the table.

Enjoy!

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mangiabedda.com