Name: Minestrone
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 15 oz Cannellini beans; 15 oz Kidney beans; 28 oz Diced tomatoes; 6 cups Vegetable broth; 1 cup Ditalini pasta; 1 Zucchini; 2 Carrots; 2 stalks Celery; 1 Yellow onion; 4 cloves Garlic; 5 oz Fresh spinach; 3 oz Parmesan; 2 tsp Dried Italian seasoning; 2 Bay leaves; 3 tbsp Olive oil; 2 tsp Salt; 1 tsp Black pepper

Minestrone

Italian vegetable, bean and pasta soup. Cheap, filling, and it keeps all week.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

15 oz Cannellini beans(canned; or great northern beans)
15 oz Kidney beans(canned)
28 oz Diced tomatoes
6 cups Vegetable broth
1 cup Ditalini pasta(or elbow macaroni)
1 Zucchini
2 Carrots
2 stalks Celery
1 Yellow onion
4 cloves Garlic
5 oz Fresh spinach
3 oz Parmesan
2 tsp Dried Italian seasoning· most people have this
2 Bay leaves· most people have this
3 tbsp Olive oil· most people have this
2 tsp Salt· most people have this
1 tsp Black pepper· most people have this

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How to cook it · about 50 minutes

Dice the onion, carrots and celery small. Heat the oil in a large pot over medium heat and cook them for 8 minutes until soft.
Add the minced garlic and Italian seasoning and stir for 1 minute.
Pour in the tomatoes with their juice, the broth and the bay leaves. Bring to a boil, then simmer 10 minutes.
Add the diced zucchini, the drained and rinsed beans, and the pasta. Simmer 10 to 12 minutes, stirring now and then so the pasta does not stick, until the pasta is tender.
Stir in the spinach for 1 minute until wilted. Remove the bay leaves and season with salt and pepper. If it is too thick, add a splash of water.
Serve with grated parmesan and a drizzle of olive oil. The pasta soaks up broth as it sits, so add water when you reheat leftovers.

Amounts are on the list above — they change with the number of people; the steps do not.