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 |
1 jar | not just pasta sauce |
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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Not Just
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