Minestrone Soup

49m
Serves 1
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Directions

  1. 1In a pot, add olive oil and butter.
  2. 2Add diced onions, carrots, and celery and cook until softened.
  3. 3Add minced garlic and tomato paste. Stir to combine.
  4. 4Add dried oregano, thyme, and red pepper flakes. Stir and cook for a minute.
  5. 5Add canned diced tomatoes and vegetable broth.
  6. 6Add salt, black pepper, and bay leaves.
  7. 7Add a Parmesan rind for extra flavor.
  8. 8Simmer for 15 minutes.
  9. 9Cook Banza chickpea pasta according to package directions.
  10. 10Add cooked pasta, beans, and zucchini to the soup.
  11. 11Add spinach and stir to combine.
  12. 12Add basil leaves and stir again.
  13. 13Add lemon juice for extra flavor.
  14. 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