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’.
olive oil, plus more to serve
small onion, finely chopped
medium carrots, finely chopped
medium celery stalks, finely chopped
medium garlic cloves, peeled and smashed
kosher salt and black pepper
crushed red pepper flakes
chicken or veggie stock, or water
parm rind, plus shaved parm to serve
chopped green beans (½ inch pieces)
cannellini beans, rinsed and drained
red wine vinegar, plus more to taste
torn basil to serve
In a large heavy bottomed pot or dutch oven, heat the oil over medium heat until shimmering.
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.
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.
Stir in the spinach until wilted and add the red wine vinegar.
Season to taste and garnish with freshly torn basil, grated parmesan, and drizzle with olive oil.
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