A delicious and healthy minestrone soup packed full of fresh vegetables!

2 teaspoons extra virgin olive oil

1 medium yellow onion, diced

3 cloves of garlic, minced

3 carrots, diced

2 stalks of celery, diced

1/2 pound green beans, trimmed and cut into 1 inch pieces

1 zucchini, diced

15 ounce can petite diced tomatoes

32 ounces low sodium chicken broth

2 cups water

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes

2 teaspoons fresh thyme

1 bay leaf

1 tablespoon fresh basil

5 ounces fresh baby spinach

15 ounce can cannellini beans, rinsed and drained

1/4 cup dry white wine (optional)

Shredded parmesan cheese for serving

In a large pot over medium high heat add the olive oil.
When the oil is hot add in the onion and saute for about 3 minutes until it has softened.
Add in the garlic, carrots, celery, and green beans cooking another 4-5 minutes.
Add in the zucchini, diced tomatoes, chicken broth, water, salt, pepper, red pepper flakes, thyme, and bay leaf.
Stir every