Hearty Minestrone

Ingredients

• 3 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 small zucchini, diced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 (14.5 oz) can diced tomatoes
• 6 cups vegetable or chicken broth
• 1 Parmesan rind (optional)
• 1 (15 oz) can cannellini beans, drained and rinsed
• 3/4 cup ditalini or small shells
• 2 cups chopped kale or spinach
• salt and black pepper
• grated Parmesan and chopped basil, to serve

Steps

1. Heat the oil in a Dutch oven over medium heat. Cook the onion, carrots and celery with a pinch of salt until softened, about 8 minutes.
2. Add the garlic, zucchini, oregano and thyme and cook 3 minutes more.
3. Pour in the tomatoes and broth and add the Parmesan rind. Bring to a boil, then simmer gently 15 minutes.
4. Stir in the beans and pasta and simmer until the pasta is tender, 10 to 12 minutes.
5. Add the greens and cook 2 minutes, until wilted. Remove the rind and season well with salt and pepper.
6. Serve topped with Parmesan, basil and a drizzle of olive oil.

TipIf you plan to have leftovers, cook the pasta separately and add it to each bowl so it doesn't soak up all the broth.