Mediterranean Minestrone Soup

Ingredients

• 2 tbsp olive oil

• 1 medium onion, diced

• 2 garlic cloves, minced

• 1 cup carrots, diced

• 1 cup celery, diced

• 1 cup zucchini, diced

• 1 cup cherry tomatoes, halved

• 1 cup cooked chickpeas (or white beans)

• 1 cup small pasta (ditalini or elbow)

• 4 cups vegetable broth

• 1 cup water (optional for thinning)

• 1 cup fresh spinach, chopped

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp paprika

• Salt & pepper to taste

• 2 tbsp lemon juice

• Fresh parsley for garnish

• Grated parmesan (optional)

Instructions

1. Sauté the base:
   Heat olive oil in a pot. Add onion, garlic, carrots, and celery. Cook 5 minutes until softened.

2. Add vegetables:
   Add zucchini, cherry tomatoes, oregano, basil, paprika, salt, and pepper. Cook 3–4 minutes.

3. Add broth & beans:
   Pour in vegetable broth and chickpeas/white beans. Bring to a boil.

4. Add pasta:
   Add pasta and cook until tender (about 8–10 minutes). Add water if soup becomes too thick.

5. Finish:
   Stir in spinach and lemon juice. Simmer 2 minutes.

6. Serve:
   Garnish with fresh parsley and optional parmesan.