How to Make 

Italian Minestrone Soup

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.

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.

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

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

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.

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

For this recipe and more go to: