In just over 30 minutes, you can make homemade Spaghetti Minestrone. This hearty soup can easily be made ahead of time. Just warm on the stove before serving on busy weeknights.
2 tablespoons olive oil
1 carrot, diced
1 onion, chopped
2 ribs celery, thinly sliced
1 clove garlic, minced
6 cups low-sodium chicken broth
1/2 cup canned white beans, rinsed and drained
12 green beans (about 2 1/2 oz.), cut into 1/4-inch pieces
1 cup small cauliflower florets
1 1/2 cups cooked spaghetti, chopped
1 zucchini, sliced lengthwise and cut into 1/4-inch-thick pieces
1 cup canned diced tomatoes, drained
2 tablespoons fresh parsley, chopped
Salt and pepper
Grated Parmesan, for garnish
How to Make It
Warm oil in a large pot over medium-high heat. Add carrot, onion and celery; cook, stirring often, until softened, 3 to 5 minutes. Add garlic; sauté 1 minute. Pour in broth, increase heat to high and bring to boil. Add both types of beans. Cover, reduce heat to low and simmer 5 minutes.
Add cauliflower, spaghetti, zucchini and tomatoes. Cook until vegetables are tender, about 8 minutes. Add parsley; season with salt and pepper. Garnish with Parmesan.