Blue-Ribbon Minestrone Soup | Cooking Professionally

Ingredients

• 3 cups reduced-sodium vegetable or chicken broth
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can white beans, drained
• 2 carrots, peeled and chopped
• 1 celery stalk, chopped
• 1 cup onion, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 bay leaves
• salt, to taste
• ground black pepper, to taste
• 2 cups ditalini pasta, cooked
• 1 medium zucchini, chopped
• 2 cups fresh spinach or frozen spinach, coarsely chopped, defrosted if frozen
• 4 tablespoons parmesan or Romano cheese, grated
• basil sprigs, optional, to taste, grated, for garnish