Classic Italian Minestrone

A hearty vegetable soup loaded with beans, pasta, and seasonal vegetables. Finished with a generous drizzle of our estate olive oil for authentic Italian flavor.

Prep: 20 min · Cook: 45 min · 8 servings · Easy

Ingredients

• 1/4 cup Dos Aguilas Olive Oil
• 1 onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (15 oz) cannellini beans, drained
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 cup small pasta (ditalini or elbows)
• 2 cups chopped kale or spinach
• 1 zucchini, diced
• Fresh basil and Parmesan for serving
• Salt and pepper to taste

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat
2. Sauté onion, carrots, and celery until softened, about 8 minutes
3. Add garlic and cook for 1 minute until fragrant
4. Pour in diced tomatoes and vegetable broth, bring to a boil
5. Add beans and simmer for 20 minutes
6. Add pasta and zucchini, cook until pasta is tender
7. Stir in kale or spinach in the last 5 minutes
8. Season with salt and pepper to taste
9. Ladle into bowls and drizzle generously with remaining olive oil
10. Top with fresh basil and grated Parmesan

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