Feel-Good Healthy Minestrone Soup

Clean and prepare vegetables. You want the veggies fairly small here, a small dice for the onion, celery, carrots, zucchini, and green beans. They should all be about 1/2-inch. Mince garlic.

Heat oil in a Dutch oven or large pot over medium heat. When hot add onion, celery, and carrots. Season with salt and pepper and cook for about 3-4 minutes, stirring occasionally.

Add garlic, zucchini, and green beans to the pot and cook for another 3 minutes, stirring occasionally.

Add rinsed beans, broth, and marinara to the pot and stir together. Bring to a boil, and lower heat to a simmer, stirring occasionally for about 15-20 minutes. Stir in baby spinach and cook until wilted, a minute or two.

Taste and adjust seasonings if necessary. Serve with a drizzle of olive oil, flaky sea salt, fresh cracked pepper, and a sprinkle of Parmesan cheese.

Many traditional minestrone soup recipes also include rice or pasta, so add your favorite short-tubed pasta like ditalini or tubetti or other small pasta. Cook pasta to al dente and add to bowls before spooning the hearty soup over the top.

If you wanted to save some extra time, you could also buy the pre-packaged containers of mirepoix: onion, celery, carrot. Use 3 cups total.