Minestrone Soup

By Mike_67

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 2/3 cup chopped celery
• 2 carrots, diced
• 2 garlic cloves, minced
• 64 ounces chicken broth
• 4 large tomatoes, chopped
• 1 cup fresh spinach
• 2 (16 ounce) cans chickpeas, drained and rinsed
• 1 cup uncooked small-shell pasta
• 2 small zucchini, diced
• 1/4 cup chopped fresh basil

Details

Servings 4

Preparation

Step 1

In a large saucepan, heat olive oil over medium heat. Add onion, celery and carrots and sauté until softened, about 5 minutes. Add garlic and continue cooking for another minute.

Stir in broth, tomatoes, spinach, chickpeas and pasta. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes.

Add zucchini. Cover and cook 5 minutes more. Remove from heat and stir in basil.

4 servings