Minestrone Soup

• total time: 40 minutes

Ingredients

1 tbsp olive oil

1 tbsp butter (14 g)

1 white onion, diced

1 carrot, diced (~100 g / 3.5 oz)

2 small celery sticks, diced (~80 g / 2.8 oz)

5 sun-dried tomatoes, diced (~30 g / 1 oz)

2 garlic cloves, diced

1 tsp oregano

1 tsp basil

Salt and pepper to taste

1 bay leaf

1 400g canned diced tomatoes (14 oz)

1 400g canned cannellini beans (14 oz)

1 400g canned kidney beans (14 oz)

1 liter vegetable stock (4 1/4 cups)

100g green beans, chopped (3.5 oz)

1 zucchini, diced (~200 g / 7 oz)

200g ditalini pasta (7 oz)

100g spinach, diced (3.5 oz)

Toppings

10g basil, shredded (1/3 oz)

20g hard cheese (2/3 oz)

Directions

Heat the oil and butter in a large pan, and add the sofrito of diced onion, carrot, and celery. Saute for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

Add the garlic, seasonings, and sun-dried tomatoes, and cook for another 2-3 minutes.

Add the diced tomatoes, vegetable stock, beans, green beans, and zucchini. Stir everything together, season to taste with salt and pepper, then leave the soup to simmer for 20 - 25 minutes.

Stir in the pasta and allow to cook for another 8-9 minutes or until the pasta is al dente. (You could also cook the pasta separately and add it to the soup at the end).

Stir through the spinach until wilted (1-2 minutes), then serve up the soup with the hard cheese, basil, and extra-virgin olive oil.