Hearty Vegetable Minestrone

A Word for the Season

Minestrone is Italy's answer to the question, "What do we have?" — a soup that adapts to the season, the pantry, and the need. It is a beautiful expression of stewardship: using what God has provided, wasting nothing, and creating abundance from simplicity.

The Scriptural Foundation

"Gather the pieces that are left over. Let nothing be wasted." — John 6:12

The Recipe

Ingredients

• 1 can (15 oz) cannellini beans, drained
• 1 can (15 oz) kidney beans, drained
• 1 can (28 oz) diced tomatoes
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 6 cups vegetable broth
• 1 cup small pasta (ditalini or elbow)
• 2 cups fresh spinach
• Sea salt and black pepper to taste
• Parmesan cheese for serving (optional)

Instructions

1. Heat olive oil in a large pot. Sauté onion, carrots, and celery 6 minutes.
2. Add garlic, oregano, and basil; cook 1 minute.
3. Add tomatoes, broth, and beans. Bring to a boil, then simmer 20 minutes.
4. Add zucchini and pasta. Cook 10 more minutes until pasta is tender.
5. Stir in spinach until wilted. Season to taste.
6. Serve with grated Parmesan if desired.

Nutritional Note

Minestrone is a nutrient-dense, high-fiber meal that combines the protein of beans with the vitamins of seasonal vegetables. The variety of colors ensures a broad spectrum of phytonutrients, and the broth provides hydration and warmth.

A Prayer for the Journey

Lord, thank You for the gift of abundance from simple things. Help me to be a good steward of what You have provided, wasting nothing and sharing generously. Amen.