– butter – olive oil – white onion – sliced carrots – sliced celery – zucchini – salt – diced tomatoes – kidney beans
– tomato sauce – vegetable broth – dried basil – dried parsley – oregano – salt – pepper – spinach leaves – shell pasta
Melt butter and olive oil in a large stock pot over medium-high heat.
Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender.
Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt and pepper.
Turn heat back up to medium and add the chopped spinach and dry pasta.
Serve with a sprinkle of freshly grated parmesan cheese on top.
This minestrone soup recipe has been a reader favorite for years!
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