Minestrone Verde

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •2 medium zucchini, diced
• •1 cup fresh spinach
• •1 cup green beans, chopped
• •6 cups vegetable broth (gluten-free)
• •1 cup ditalini or small pasta
• •1/2 cup fresh basil, chopped
• •to taste Salt and pepper
• •for serving nutritional yeast

Directions

1. 1Heat olive oil in a large pot over medium heat and sauté diced onion and garlic until softened, about 3 minutes.
2. 2Add zucchini and green beans, cooking for 5 minutes until slightly tender.
3. 3Pour in vegetable broth and bring to a boil.
4. 4Add pasta and cook for 8-10 minutes until nearly al dente.
5. 5Stir in fresh spinach and basil, cooking for 2 minutes until spinach wilts.
6. 6Season with salt and pepper to taste and serve hot with Parmesan cheese.

💡 Minestrone verde should keep green vegetables bright. Add spinach, peas, or herbs late rather than simmering everything for the full soup time.

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