Minestrone Soup
Directions
- 1In a pot, add olive oil and butter.
- 2Add diced onions, carrots, and celery and cook until softened.
- 3Add minced garlic and tomato paste. Stir to combine.
- 4Add dried oregano, thyme, and red pepper flakes. Stir and cook for a minute.
- 5Add canned diced tomatoes and vegetable broth.
- 6Add salt, black pepper, and bay leaves.
- 7Add a Parmesan rind for extra flavor.
- 8Simmer for 15 minutes.
- 9Cook Banza chickpea pasta according to package directions.
- 10Add cooked pasta, beans, and zucchini to the soup.
- 11Add spinach and stir to combine.
- 12Add basil leaves and stir again.
- 13Add lemon juice for extra flavor.
- 14Serve hot, garnished with fresh Parmesan cheese.
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 tbsp butter
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 0.25 cup tomato paste
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 0.25 tsp red pepper flakes
- 28 oz canned diced tomatoes
- 2 cups chopped seasonal vegetables
- 4 cups vegetable broth
- 1 tsp salt
- 0.5 tsp black pepper
- 2 bay leaves
- 1 box chickpea pasta
- 15 oz Great Northern beans or cannellini beans, rinsed and drained
- 2 cups baby spinach, chopped kale or chopped collard greens
- 4 basil leaves, chopped
- 2 tsp lemon juice
- 1 Parmesan cheese
Equipment
potladlespatulacutting boardknife
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