Black Bean Minestrone
This hearty soup boasts layers of textures and flavors. Using black beans instead of the traditional cannellini beans makes for an even richer, earthier stew that promises to satisfy on a dark, cold night.
Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 1 Tbsp. olive oil
- 1 medium onion, peeled and diced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, trimmed and chopped
- 1 small zucchini, sliced
- 1 small summer squash, sliced
- 1⁄2 tsp. kosher salt
- 6 cups vegetable broth
- 1 can (28 oz.) diced tomatoes
- 2 tsp. dried oregano
- 1 tsp. dried basil
- 1 bay leaf
- 1⁄2 cup dried ditalini pasta
- 1⁄2 cup canned black beans, drained and rinsed
- 1 cup baby spinach
- 2 Tbsp. chopped fresh basil
- 2 Tbsp. grated Parmesan cheese
- Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, celery, zucchini, and summer squash. Season with salt. Sauté until softened, about 5 to 7 minutes. Add broth, tomatoes, oregano, dried basil, and bay leaf. Bring to a light boil, and add pasta and beans. Cook until pasta is done, approximately 12 minutes.
- Stir in spinach and fresh basil. Simmer until wilted, about 3 minutes.
- Serve with Parmesan.