Hearty Minestrone Soup Meal Prep

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 28-ounce can crushed tomatoes
• 4 cups vegetable broth
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 15-ounce can kidney beans, drained and rinsed
• 1 Parmesan rind
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1 cup small pasta, such as ditalini or elbow
• 2 cups baby spinach, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese, for serving

Method

1. 1

   Heat olive oil in a 6-quart saucepan over medium heat. Add onion, carrots, and celery, and cook until softened, about 5 minutes.

   5:00 · Soften vegetables
2. 2

   Add garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
3. 3

   Stir in zucchini and green beans, and cook for 3 minutes.

   3:00 · Cook zucchini and green beans
4. 4

   Add crushed tomatoes, vegetable broth, cannellini beans, kidney beans, Parmesan rind, oregano, basil, and bay leaf. Stir to combine and bring to a boil.

5. 5

   Reduce heat to low and simmer, uncovered, for 20 minutes to let the vegetables soften and flavors meld.

   20:00 · Simmer soup
6. 6

   Stir in pasta and cook until al dente, about 9 minutes.

   9:00 · Cook pasta
7. 7

   Remove the Parmesan rind and bay leaf. Stir in spinach, salt, and pepper, and cook until spinach wilts, about 2 minutes.

   2:00 · Wilt spinach
8. 8

   Taste and adjust seasoning as needed. Let the soup cool slightly before dividing into 6 airtight containers.

9. 9

   Refrigerate for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave, topping each serving with grated Parmesan before eating.