I really fell in love with Minestrone soup while living in Italy. There was something so soothing about ducking into a café at lunch and enjoying a hot bowl of freshly made veggie soup. Once returning to the states, I made it my mission to recreate the Italian Minestrone soup I learned to love. Here’s my replica! It’s the perfect meal for any occasion and any season!

Ingredients:
-1 1/2 cups chopped onions
-3 large carrots, chopped
-2 zucchini, chopped
-2 garlic cloves, crushed
-2 tsp chopped thyme
-1 (24 oz) can crushed tomatoes
-1 1/2 liters chicken or vegetable broth
-1 1/2 tsp pepper
-1 bay leaf
-1 (14 oz can) cannellini beans
-1 bag chopped marble potatoes
-2 cup macaroni
-8 oz baby spinach

Instructions:
1. Sauté the onions, zucchini, potatoes, carrots, garlic, and thyme in olive oil for eight to 10 minutes.

2. Add the sautéed items in a large pan. Then add the broth, crushed tomatoes, bay leaf, and pepper. Bring to a boil.
3. Lower the heat and let the pot simmer for 30 minutes or until the veggies are soft. In the meantime, cook the macaroni in a separate pot. Drain and set aside.
4. Remove the bay leaf from the first pot, then add the beans and cooked macaroni and heat through.
5. Add the spinach and cook for a minute, then serve!