By daily 
COOK TIME
55 minutes
TOTAL TIME
55 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)
Instructions
1. 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.
2. Add the garlic, seasonings, and sun-dried tomatoes, and cook for another 2-3
minutes.
3. 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.
4. 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).
5. Stir through the spinach until wilted (1-2 minutes), then serve up the soup with the
hard cheese, basil, and extra-virgin olive oil.
Notes
If you’re meal prepping this minestrone recipe, I would recommend cooking the pasta
separately and adding it to the pasta when serving. This is because the pasta continues
to cook in the heat of the soup and can turn overdone and mushy if you cook it in the
soup and save for later!
Nutrition Information: YIELD: 6 SERVING SIZE: 1 Amount Per Serving: CALORIES: 315 TOTAL FAT: 7g SATURATED FAT: 3g TRANS FAT: 0g UNSATURATED FAT: 4g CHOLESTEROL: 8mg SODIUM: 1045mg CARBOHYDRATES: 50g FIBER: 11g SUGAR: 9g PROTEIN: 16g