Creative Olive Garden-Inspired Minestrone Soup

This hearty Minestrone Soup combines traditional Italian flavors with a modern twist. Bursting with fresh vegetables, cannellini beans, and a hint of lemon zest, this dish is both nourishing and refreshing. It's a perfect balance of comforting and vibrant, making it suitable for vegetarians and anyone looking for a wholesome meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes, with juice
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and pepper to taste
• 1 cup fresh spinach leaves
• 1 tablespoon lemon zest
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, carrots, and celery. Cook for another 5 minutes until the vegetables start to soften.
3. Stir in the zucchini and green beans, cooking for another 3-4 minutes.
4. Add the diced tomatoes (with juice), cannellini beans, vegetable broth, oregano, basil, bay leaf, salt, and pepper. Bring to a boil.
5. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld.
6. Stir in the fresh spinach and lemon zest. Cook for an additional 5 minutes until the spinach is wilted.
7. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.