Hearty Three-Bean Minestrone with Spinach

Ingredients

Tick the ingredients as you go

• 2 Tablespoons extra virgin olive oil
• 1 cup (130 g) diced yellow onion (about half a large onion)
• 1 cup (120 g) sliced or diced carrots (1-2 large carrots or a handful of baby carrots)
• 1 cup (120 g) sliced or diced celery
• 1 cup (130 g) sliced or diced zucchini
• 4 garlic cloves, minced
• 1 Tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon dried thyme
• 6-7 cups (about 1.5 L) vegetable or chicken broth
• 2 cups (480 ml) water
• 2-3 teaspoons red wine vinegar
• 1 bay leaf
• 1 (15.5-oz/439 g) can kidney beans, drained and rinsed
• 1 (15.5-oz/439 g) can butter beans, drained and rinsed
• 1 (15.5-oz/439 g) can green beans, drained and rinsed
• 1 (14.5-oz/411 g) can diced tomatoes, with their juice
• 1 (6-oz/170 g) can tomato paste
• 1 1/3 cups uncooked rice (about 290 g) or orzo pasta (240 g)
• 3 cups (120 g) fresh spinach, chopped
• Optional, to serve: grated parmesan and fresh thyme

Instructions

1. 1

   Warm the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion, carrots, celery, zucchini, garlic, Italian seasoning, salt, pepper and thyme, and cook for 6-7 minutes, stirring from time to time, until the vegetables have softened and started to release their juices.

   
2. 2

   Pour in the broth, water and vinegar, then add the bay leaf, all three cans of beans, the tomatoes with their juice and the tomato paste. Bring to a boil, stir in the rice or orzo, cover and simmer for 35 minutes. Add the spinach and simmer 5 minutes longer. Fish out the bay leaf.

   
4. 3

   Ladle into bowls (or bread bowls) and top with parmesan if you like.

5. 4

   Refrigerate leftovers in a covered container for up to a week. Reheat in a pot over medium heat, loosening with extra broth if the soup has thickened.