Ingredients
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 garlic cloves, minced
– 2 carrots, diced
– 2 celery stalks, diced
– 1 zucchini, diced
– 1 bell pepper, diced
– 1 can (14 oz) of diced tomatoes
– 1 can (15 oz) of cannellini beans, rinsed and drained
– 4 cups vegetable or chicken broth
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
– A handful of fresh spinach or kale
– Grated Parmesan cheese for serving
– Fresh basil for garnish (optional)
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon
– Knife and chopping board
– Measuring cups and spoons
– Ladle for serving
– Bowls for serving
Step-by-Step Instructions
First, I heat the olive oil in a large pot over medium heat. The smell of the oil warming up always makes me feel like I’m creating something special. Once it’s shimmering, I add the diced onion and sauté it for about 4-5 minutes until it becomes soft and translucent. Then, I toss in the garlic and cook for an additional minute. Can you smell that aroma? It’s heavenly! (See the next page below to continue steps…)