Name: Minestrone Soup
Yield: 4 servings
Ingredients: 1 yellow onion; 2 carrots; 2 stalk celery; 1 zucchini; 3 cloves garlic; 1 can canned diced tomatoes; 2 tbsp tomato paste; 1 can canned cannellini beans; 1 cup ditalini pasta; 32 oz vegetable broth; 4 oz baby spinach; 1 tsp dried oregano; 2 tbsp olive oil

Ingredients

Ingredient	Amount
Yellow onion	1
Carrots	2
Celery	2 stalk
Zucchini	1
Garlic	3 cloves
Canned diced tomatoes	1 can
Tomato paste	2 tbsp
Canned cannellini beans	1 can
Ditalini pasta	1 cup
Vegetable broth	32 oz
Baby spinach	4 oz
Dried oregano	1 tsp
Olive oil	2 tbsp

Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.

Method

Dice the onion, carrots, celery, and zucchini. Warm 2 tbsp oil in a pot over medium and soften the onion, carrots, and celery 6–8 minutes. Add the minced garlic, tomato paste, and oregano and cook 1 minute.
Add the diced tomatoes, the drained cannellini beans, the broth, and 1 cup water. Bring to a boil, then simmer 15 minutes.
Add the zucchini and the pasta and simmer until the pasta is tender, about 10 minutes.
Stir in the spinach until wilted, season with salt and pepper, and serve. (A little parmesan on top is nice if you're not keeping it vegan.)

Adapted from

My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.

Classic Minestrone Soup

Cookie and Kate

The reference for the vegetable-and-bean base and simmer order.