Easy Minestrone Vegetable Soup

From Jeanette's Healthy Living 

Minestrone Soup is really versatile. Feel free to use cannellini beans or other beans, kale or other leafy green vegetables, and any loose vegetables sitting in your refrigerator. You can also throw in a chopped potato for an even heartier soup. This soup freezes well, just don't add any pasta (you can add whole grains before freezing however).  

2 tablespoons olive oil

1 onion, finely diced

1 carrot, diced

1 celery stalk, diced

3 garlic cloves, minced

1 14-ounce can chopped tomatoes

1 cup green cabbage or savoy cabbage, shredded

1 15-ounce can kidney beans, rinsed and drained

1 teaspoon dried oregano

6 cups vegetable or chicken broth

1 cup green beans, fresh or frozen

1 zucchini, diced

1 cup cooked farro, brown rice, or small whole grain pasta

3 cups baby spinach

Spinach Basil Pesto, for serving, optional

fresh grated Parmesan cheese, optional

Heat olive oil over medium heat in a large soup pot. Add onions, carrot, celery and garlic and saute until onions are softened, about 5 minutes. Add tomatoes, cabbage, kidney beans, oregano and broth. Bring to a boil, then reduce heat to medium-low and cook for 15 minutes. Add green beans and zucchini. Cook until tender, about 5 minutes. Stir in cooked pasta and cook until warm. Stir in baby spinach and cook one more minute until just tender. 

To serve, ladle soup into bowls. Top with a spoonful of pesto and stir in.