Classic Minestrone Soup
Ingredients
-
4
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
2
medium
carrots, peeled and chopped
-
2
medium
ribs celery, chopped
-
¼
cup
tomato paste
-
2
cups
chopped seasonal vegetables
-
4
cloves
garlic, pressed or minced
-
½
teaspoon
dried oregano
-
½
teaspoon
dried thyme
-
1
large can (28 ounces)
diced tomatoes, with their liquid
-
4
cups
vegetable broth
-
2
cups
water
-
1
teaspoon
fine sea salt
-
2
bay leaves
bay leaves
-
1
pinch
red pepper flakes
-
1
cup
whole grain orecchiette, elbow or small shell pasta
-
1
can (15 ounces)
Great Northern beans or cannellini beans, rinsed and drained
-
2
cups
baby spinach, chopped kale or chopped collard greens
-
2
teaspoons
lemon juice
-
Freshly grated
to taste
Parmesan cheese, for garnishing (optional)
Instructions
- Heat 3 tablespoons of olive oil in a large pot over medium heat and sauté the onion, carrot, celery, tomato paste, and a pinch of salt until softened.
- Add the seasonal vegetables, garlic, oregano, and thyme, cooking until fragrant.
- Pour in the diced tomatoes, broth, and water, then add salt, bay leaves, and red pepper flakes. Season with black pepper.
- Bring to a boil, partially cover, and simmer for 15 minutes.
- Remove the lid and add the pasta, beans, and greens. Continue to simmer for 20 minutes until pasta is al dente.
- Remove from heat, discard bay leaves, and stir in lemon juice and remaining olive oil. Adjust seasoning as needed and garnish with Parmesan if desired.
Nutrition Facts (estimated)
Servings
6 bowls
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
800mg
Cholesterol
0mg
You might also like