Minestrone

What a delicious and healthy soup. It’s not hard to make, but all the chopping and stirring definitely brings the family together while making this soup.

Minestrone

Recipe by Ellen
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal

Ingredients

  • 4 TBSP olive oil

  • 1 yellow onion, chopped

  • 2 celery ribs, chopped

  • 1 carrot, sliced or diced

  • 1 TBSP fresh rosemary (if unavailable, can use 1 tsp of dry rosemary)

  • 1/4 cup tomato paste

  • 4 cloves garlic, minced

  • 2-3 cups of chopped seasonal vegetables such as (20 min cooking time: potatoes, cauliflower, celery root, parsnip, rutabaga, sweet potato; 10 minute cooking time: broccoli, asparagus, cabbage, kale, green beans, zucchini; summer squash; 5 min cooking time: spinach, brussels sprouts, frozen peas or corn)

  • 1 tsp dried oregano

  • 1/2 tsp dried thyme

  • 4 cups stock (chicken or vegetable)

  • 1 large can diced tomatoes

  • 2 cups water, or more as needed

  • 2 bay leaves

  • salt and pepper, to taste

  • 1 15 oz can white cannellini beans, rinsed and drained

  • 1 cup small pasta, such as elbow

  • 2 cups baby spinach

  • Lemon wedges and Parmesan for serving

  • Chopped fresh herbs such as parsley, rosemary or basil

Directions

  • Heat olive oil in a large pot over medium-high heat. Add onion, carrot, celery, rosemary and cook until the veggies are softened but not browned, about 7 minutes. Season the veggies with salt.
  • Add tomato paste and cook for a minute or two (this helps eliminate that canned taste.) Add garlic and cook for about 30 seconds. Add tomatoes with their juices and chicken or vegetable stock. Add the white cannellini beans and bay leaves. If you are using veggies with 20 minute cooking time, add them at this time. Let everything simmer for about 10 minutes. Add water as needed, to ensure the veggies are covered.
  • Add pasta and your veggies of choice with 10 minute cooking time such as zucchini, summer squash, green beans and simmer for about 10 minutes until they are tender. Add spinach and cook until wilted, just about 5 minutes. Remove from heat and stir in fresh herbs. Remove bay leaf. Season to taste with salt and pepper.
  • Serve with fresh herbs and garnish with Parmesan, if desired.

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