Classic Minestrone Soup

 

Classic Minestrone Soup                                      yield:  8 cups of soup

 

Warm up with this vegetarian minestrone soup! This classic minestrone soup recipe is healthy, easy to make, and tastes incredible. It’s vegan, too, if you don’t top it with cheese.

 

Total Time: 1 hour 5 minutes  

INGREDIENTS

4 tablespoons extra-virgin olive oil, divided

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

2 medium ribs celery, chopped

¼ cup tomato paste

2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)

4 cloves garlic, pressed or minced

½ teaspoon dried oregano

½ teaspoon dried thyme

1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)

4 cups (32 ounces) vegetable broth

2 cups water

1 teaspoon fine sea salt

2 bay leaves

Pinch of red pepper flakes

Freshly ground black pepper

1 cup whole grain orecchiette, elbow or small shell pasta

1 can (15 ounces) canned beans, drained and rinsed or 1 ½ cups cooked beans

2 cups baby spinach, chopped kale or chopped collard greens

2 teaspoons lemon juice

Freshly grated Parmesan cheese, for garnishing (optional)

INSTRUCTIONS

Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.

 

Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.

 

Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.

 

Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.

 

Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.

 

Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.  Enjoy!

Recipe from Cookie and Kate