Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 zucchini, diced
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups fresh spinach
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– Optional: 1 cup small pasta (like elbow or orzo)
– Grated Parmesan cheese for serving
Equipment Needed
– Large stockpot
– Cutting board
– Sharp knife
– Wooden spoon
– Measuring cups and spoons
– Ladle
Step-by-Step Instructions
Let’s get things cooking! First, heat the olive oil in a large stockpot over medium heat. I love the smell of olive oil warming up; it’s so inviting! Toss in the diced onion, carrots, and celery, sautéing them for about 5-7 minutes until they soften. The aroma is just heavenly! Don’t forget to stir occasionally. When the veggies have softened, add the minced garlic and cook for another minute, until everything is fragrant and lovely. At this point, I can hardly wait! The kitchen smells divine. (See the next page below to continue steps…)