Ingredients
- 2 tablespoons olive oil
- 1 medium, yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 medium zucchini diced
- 1 cup chopped green beans
- 1 can cannellini beans (15 ounces) drained and rinsed
- 1 can diced tomatoes (14.5 ounces) with juices
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt more to taste
- 1/4 teaspoon freshly ground black pepper more to taste
- 2 cups baby spinach leaves
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery, and sauté until softened, about 5 minutes.
- Stir in the garlic, zucchini, and green beans, and cook for another 3 minutes until fragrant.
- Add the cannellini beans, diced tomatoes with their juices, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Stir in the spinach and cook until wilted, about 2 minutes. Adjust the seasoning with additional salt and pepper if needed.
- Serve hot, garnished with grated Parmesan cheese, if desired.
