Minestrone Soup
Directions
- 1In a large pot, heat olive oil and butter over medium heat.
- 2Add the diced onions and cook until softened.
- 3Add diced carrots and celery and cook for about 5-7 minutes.
- 4Add minced garlic and cook until fragrant.
- 5Stir in tomato paste, oregano, thyme and red pepper flakes. Cook for 1 minute.
- 6Add canned diced tomatoes and vegetable broth.
- 7Add salt, pepper and parmesan rind.
- 8Bring to a simmer and cook for 15 minutes.
- 9Meanwhile, cook Banza chickpea pasta according to package directions.
- 10Add cooked pasta, beans, zucchini, and spinach to the soup.
- 11Simmer for 5-7 minutes until spinach is wilted.
- 12Stir in basil and lemon juice before serving.
- 13Garnish with freshly grated 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 Freshly grated Parmesan cheese
Equipment
large potladlewooden spoonglass measuring cupspatula
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