Minestrone Soup

SIZE

For 6

PREPARATION

35 mins

DIFFICULTY

Level 1
Level 2

Minestrone Soup

DESCRIPTION

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.