Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat.1 tablespoon olive oil
- Add the chopped onion, diced carrots, and diced celery to the pot.1 large onion, 2 carrots, 2 stalks celery
- Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables have softened.
- Stir in the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant.2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes
- Pour in the vegetable broth and bring the mixture to a simmer.6 cups vegetable broth
- Add the rinsed and drained cannellini beans and the small pasta to the pot.1 (15 ounce) can cannellini beans, 1 cup small pasta
- Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the pasta is al dente and tender.
- Stir in the packed baby spinach and frozen peas.4 cups baby spinach, 1 cup frozen peas
- Cook for an additional 3-5 minutes, or until the spinach has wilted and the peas are heated through.
- Stir in the chopped fresh parsley.1/2 cup fresh parsley
- Season generously with salt and freshly ground black pepper to taste.Salt and freshly ground black pepper
- Ladle the hot Green Minestrone Soup into bowls.
- Serve immediately, topped with freshly grated Parmesan cheese, if desired.Freshly grated Parmesan cheese
Notes
Leftover Green Minestrone Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, pour into a saucepan over medium heat or microwave. If thickened, add broth or water. For longer storage, freeze for up to 3 months.
