Minestrone Soup - Not Just not just co. not just pasta sauce
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Minestrone Soup

A super-satisfying all-of-the-veggies bowl. We make ours with pasta, and white beans.

Not Just
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SIZE

For 6

PREPARATION

35 mins

DIFFICULTY

  • Level 1
  • Level 2

Sub what you have on hand for veggies, beans, and pasta and we can pretty much guarantee that this veggie-heavy bowl of minestrone soup will quickly become a regular in the dinner rotation. Plus you may even have leftovers for lunch. Just sayin’.

Ingredients

1 T
olive oil, plus more to serve
1
small onion, finely chopped
2
medium carrots, finely chopped
2
medium celery stalks, finely chopped
2
medium garlic cloves, peeled and smashed
kosher salt and black pepper
1/4 tsp
crushed red pepper flakes
2
bay leaves
6 C
chicken or veggie stock, or water
1
parm rind, plus shaved parm to serve
1 C
chopped green beans (½ inch pieces)
1 C
dried pasta
1 can
cannellini beans, rinsed and drained
1 C
frozen peas
2 C
baby spinach
1 T
red wine vinegar, plus more to taste
torn basil to serve

Process

1

In a large heavy bottomed pot or dutch oven, heat the oil over medium heat until shimmering.

2

Add the onion, carrots, celery, garlic, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, and 2 bay leaves, cook until softened, about 7-10 minutes.

3

Stir in the not just pasta sauce, scraping up any brown bits at the bottom of the pot, chicken stock, and parm rind, bring to a boil.

4

Add the green beans, pasta, and 1 teaspoon of salt and cook, maintaining a steady simmer, until the beans are tender and the pasta is al dente, 8-10 minutes, adding the cannellini beans and peas halfway through.

5

Stir in the spinach until wilted and add the red wine vinegar.

6

Season to taste and garnish with freshly torn basil, grated parmesan, and drizzle with olive oil.

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