Minestrone Soup

49m
Serves 4
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Directions

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