This Weeknight Minestrone is the speedy version of the classic Italian Soup. It’s fast, it’s easy, but it tastes amazing! It’s a recipe from Laura Vitale’s incredible new cookbook, Laura in the Kitchen,
This Weeknight Minestrone is the perfect dish because it’s so easy, just a few minutes prep time, and you’ll end up with a dinner that’s still totally worthy of your  guests. This is my favorite kind of meal – very little work for a very big flavor payoff.


 This speedy Weeknight Minestrone is a quick and tasty version of the classic Italian soup. I have just slightly adapted it from Laura Vitale's new cookbook: Laura in the Kitchen

• 1 small yellow onion, quartered
• 2 ribs celery, cut into a few large pieces
• 1 large carrot, cut into a few large pieces
• 3 tablespoons olive oil
• 6 cups vegetable broth
• 1 (14.5 oz) can kidney beans, rinsed and drained
• 1¼ cups marinara sauce
• 2 teaspoons Italian seasoning
• 2 small zucchini, sliced
• 2 cups green beans, cut into ½ inch pieces
• 10 oz (1¼ cups) ditalini pasta
• 2 cups fresh baby spinach
• 5 fresh basil leaves, torn
• salt and pepper to taste
• freshly grated Parmigiano-Reggiano

 Instructions 

1. In a food processor, pulse the celery, onion, and carrot until finely chopped.
2. In a large stock pot, heat the olive oil over medium-high heat. Add the processed vegetables and saute for about 5 minutes.
3. Add the broth, kidney beans, marinara, and Italian seasoning. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
4. Add the zucchini, green beans, and pasta. Cook at a low simmer until the pasta is al dente - about 10 minutes, stirring occasionally.
5. Remove from heat. Stir in the baby spinach and basil. Season to taste with salt and pepper. Serve topped with freshly grated parmigiano

Our site is part of Gourmet Ads (www.gourmetads.com). If you are interested in running an advertising campaign with us, please contact the sales team at Gourmet Ads.