If you’re looking for a way to incorporate more vegetables into your menu, this soup fits the bill. Many minestrone recipes advise putting all of the vegetables into the broth at the same time, but I’ve found that cooking the celery, carrots and onions (a classic combination also known as mirepoix) before combining them with other ingredients speeds up the cooking time.
Nutrition per serving    (USDA % daily values)
Uploaded by: County Lines Magazine


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Ingredients for 10 servings

3 Tb. olive oil

3 stalks celery, cut into large dice (approximately 1 C.)

3 carrots, cut into large dice (approximately 1 C.)

1 medium onion, cut into large dice (approximately 1 C.)

1, 28-oz. can diced tomatoes with juice

8 C. vegetable or chicken broth

1 medium zucchini, cut into large dice

Salt to taste

1 Parmesan cheese rind

1, 6-oz. package baby spinach leaves

1, 15-oz. can cannellini beans, drained and rinsed

Juice from ½ lemon

½ C. basil pesto, optional



In a stockpot or Dutch oven, heat olive oil over medium heat. Add celery, carrots and onion. Cook for 3-5 minutes, stirring frequently so that vegetables do not brown. Add tomatoes, broth, zucchini, salt and Parmesan rind.


Bring to a boil. Reduce heat and simmer for 30 minutes. (I don’t like my vegetables too soft, but if you do, simmer for another 10-15 minutes.) Add spinach leaves, beans and lemon. Simmer for 5-10 minutes more. Remove cheese rind and discard.


To serve, ladle into bowls and swirl in a spoonful of pesto.

View instructions at
County Lines Magazine

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