Directions

Step 1

In a large tall heavy-based pot put oil and bring it to medium-high heat.  Add the onion, celery and carrots, and saute’ for 2  minutes, stirring occasionally.  Cover and simmer at low heat, stirring often, about 7 to 10 minutes. Add tomatoes, continue stirring, let simmer for few minutes. Add frozen peas, spinach, zucchini, and parsley. Add water 1” above vegetables, bring to boil, let cook covered medium low for 15 minutes.

Step 2

Add cannellini beans, and continue to cook for 5 more minutes. Let sit for 5 minutes before serving. Minestrone should not be watery, yet not too dry. Add salt & pepper to taste and serve with grated parmesan cheese.

Ingredients for six

  • 3 tbsp extra Virgin Olive Oil
  • 1 large onion, diced
  • 2 celery stalks w/leaves diced
  • 1 cup diced tomatoes
  • 3 large carrots, peeled & cut in rounds
  • 3 zucchini, cubed
  • ½ cup peas (frozen)
  • ½ cup cannellini beans (previously home cooked)
  • 1 medium bag of fresh spinach chopped
  • ½ cup fresh Italian parsley (roughly chopped)
  • 1 tbsp of grated parmesan cheese per each serving (omit for a dairy-free recipe)
  • Himalayan salt & pepper to taste

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