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Minestrone Soup
49m
Serves 4
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Minestrone Soup
instagram.com
49m
Serves 4
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Directions
1
In a large pot, heat olive oil and butter over medium heat.
2
Add the diced onions and cook until softened.
3
Add diced carrots and celery and cook for about 5-7 minutes.
4
Add minced garlic and cook until fragrant.
5
Stir in tomato paste, oregano, thyme and red pepper flakes. Cook for 1 minute.
6
Add canned diced tomatoes and vegetable broth.
7
Add salt, pepper and parmesan rind.
8
Bring to a simmer and cook for 15 minutes.
9
Meanwhile, cook Banza chickpea pasta according to package directions.
10
Add cooked pasta, beans, zucchini, and spinach to the soup.
11
Simmer for 5-7 minutes until spinach is wilted.
12
Stir in basil and lemon juice before serving.
13
Garnish 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 pot
ladle
wooden spoon
glass measuring cup
spatula
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