Pregnancy Friendly Easy Minestrone
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 medium zucchini, diced
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp dried basil
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 cup ditalini pasta, uncooked
- 2 cups baby spinach
- 1 parmesan rind (optional)
For serving
- grated parmesan cheese, for serving (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
- 2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 1–2 minutes. Watch closely so the garlic does not brown.
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