Minestrone Soup
A hearty Italian vegetable soup with cannellini beans and small pasta in a rich tomato broth, ready in about 50 minutes.
Equipment
- Dutch oven or large soup pot
- wooden spoon
- chef's knife
- cutting board
- measuring cups and spoons
- Can Opener
- ladle
Ingredients
- 3 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 28 oz can diced tomatoes, with liquid
- 6 cups vegetable broth
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 2 bay leaves
- 1 pinch red pepper flakes
- 15 oz can cannellini beans, drained and rinsed
- 1 cup small pasta, such as ditalini or small shells
- 2 cups baby spinach or chopped kale
- salt and black pepper, to taste
- grated Parmesan, for serving
Instructions
- Heat 3 tablespoons olive oil in a Dutch oven over medium heat. Add the onion, carrots and celery and cook 8 to 10 minutes, until softened.
- Stir in 3 cloves minced garlic and 2 tablespoons tomato paste and cook for 2 minutes.
- Pour in the diced tomatoes, 6 cups vegetable broth, oregano, thyme, bay leaves and red pepper flakes. Simmer uncovered for 15 minutes.
- Stir in the cannellini beans and 1 cup pasta. Simmer for 8 to 10 minutes, until the pasta is al dente.
- Remove the bay leaves, stir in the spinach or kale until wilted, about 2 minutes, then season with salt and black pepper to taste.
- Ladle into bowls and top with grated Parmesan.
Notes
Refrigerate in an airtight container for up to 4 days. For freezing, leave the pasta out and freeze just the vegetable-bean base for up to 3 months, then add freshly cooked pasta when reheating.