[Winter Recipe] Boost Immunity with This Minestrone Soup

This warming and nutritious recipe by chef Shannon Smith is the perfect addition to your soup season lineup. 

Ingredients

• 2 tbsp. olive oil
• 1 pound onions, diced into ½ inch cubes
• 1 pound carrots, diced into ½ inch cubes
• 1 pound celery, chopped into ½ inch cubes
• 2 garlic cloves, peeled and minced
• 2 quarts vegetable broth
• 1 pound gold potatoes, chopped into ½ inch cubes
• 2 tsp. kosher salt
• ½ tsp. fresh black pepper
• 1 ounce of parmesan cheese rind (optional)
• 2 cans cannellini beans, with juice
• 2 cups baby spinach leaves
• 1 cup arborio rice
• Croutons for garnish

Directions 

In a large pot, heat the olive oil over medium high heat. Add the onion, carrots, and celery and cook until vegetables are soft, about 15 minutes.

Add the garlic and cook for another minute. Add the vegetable broth, salt, pepper, potatoes, and cheese rind (if using). Bring to a boil and reduce to a simmer for about 45 minutes. Stir in the beans, spinach leaves, and rice.

Cook another 20 minutes until rice is tender. Taste to see if more salt is needed, then serve in warm bowls with croutons. Leftover soup keeps in the refrigerator up to a week.