MINESTRONE SOUP
Incredibly
tasty and rich, this minestrone soup is as rich as it is beautiful. Made easily
in the slow cooker, this soup is perfect for busy evenings!
INGREDIENTS
- ¼ cup tomato paste
- 2 medium carrots, peeled and chopped
- 4 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- ½ teaspoon dried oregano
- 4 cups (32 ounces) vegetable broth
- 4 cloves garlic, pressed or minced
- 2 cups water
- 1 teaspoon fine sea salt
- 2 bay leaves
- ½ teaspoon dried thyme
- 2 teaspoons lemon juice
- Freshly ground black pepper
- Pinch of red pepper flakes
- 1 cup whole grain orecchiette, elbow or small shell pasta
- 2 medium ribs celery, chopped
- 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
- 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
- 2 cups baby spinach, chopped kale or chopped collard greens
- 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
- Freshly grated Parmesan cheese, for garnishing (optional)
INSTRUCTIONS
First, Heat
3 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Once
the oil is shining, add the chopped onion, carrot, celery, tomato paste and a
pinch of salt. Cook, stirring often, until vegetables have softened and onions
become translucent, about 7 to 10 minutes.
Then, Add
the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant,
stirring frequently, about 2 minutes.
Pour the
diced tomatoes and their juice, broth and water. Add salt, bay leaves and red
pepper flakes. Season generously with freshly ground black pepper.
Increase the
heat to medium-high and bring the mixture to a boil, then partially cover the
pan with the lid, leaving a gap of about 1 inch for the steam to escape. Reduce
the fire if necessary to maintain a gentle thrill.
Bake 15
minutes, then remove the lid and add the pasta, beans and green vegetables.
Continue to simmer, uncovered, for 20 minutes or until pasta is cooked al dente
and greens are tender.
Remove the
pan from the heat, then remove the bay leaves. Add the lemon juice and the
tablespoon of remaining olive oil. Taste and season with more salt (I usually
add about ¼ teaspoon more) and pepper until the flavors really change. Garnish
the bowls with grated parmesan soup if you wish.
Happy Cooking Time.
