Minestrone is one of those classic Italian recipes that has a hundred different variations.
This version features tons of savory, flavorful veggies, full of age-fighting antioxidants, fiber, and vitamins. Cannellini beans and quinoa pasta shells bring even more fiber and protein to the party, making this a wholesome vegan meal.
For convenience, I like to make a big batch, then freeze it in single-serving portions. The next time you’re home late or searching for something warming on a cool night, just reheat a bowl of this delicious soup and enjoy!
1Heat the oil in a Dutch oven over medium-high heat.
2Add the onion, garlic, celery, carrot, basil, and oregano; cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
3Add the fennel and zucchini and cook for 3 minutes.
4Add the broth and tomatoes, bring to a boil, and immediately reduce the heat to medium. Simmer, uncovered, until the vegetables are crisp-tender, about 20 minutes.
5Stir in the pasta, return to a simmer, and cook until the pasta is almost tender, about 8 minutes.
6Add the spinach and beans, return to a simmer, and cook until heated through, about 3 minutes. Season with salt and pepper and serve.
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