Hale and Hearty Minestrone Soup
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
15-20 minutes
Cook Time
20-25 minutes
Author:
Dash Team
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2-3 carrots, chopped small
- 2-3 ribs of celery, chopped
- 4 tablespoons tomato paste
- 1 cup of potatoes, diced small (about 1 medium potato)
- 1 medium-sized zucchini, cut into bite-size pieces
- 2-3 cloves garlic, chopped
- 1 teaspoon dried oregano
- 1 teaspoon red chili flakes
- 1 bay leaf
- 1 14.5-ounce can diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1 15.5-ounce can cannellini beans
- 1 cup baby spinach, chopped
- 1-2 teaspoons fresh lemon juice
- 1 cup ditalini pasta
- Salt and fresh ground black pepper to taste
- Fresh basil, chopped
- Parmesan cheese, grated
Garnish (optional):
Directions
- In the 5.6QT Stock Pot, over medium-high heat, add olive oil and allow pot to heat up for one to two minutes. Add in onions, carrots, and celery. Sauté for two to four minutes while stirring. Next, add tomato paste and cook for an additional three to five minutes, stirring occasionally.
- Add the chopped potatoes, zucchini, minced garlic, bay leaf, dried oregano, chili flakes, and diced tomatoes. Mix to combine. Top with vegetable broth and water and bring to a boil. Reduce heat to a simmer and cover while leaving the Sauce Pot slightly open. Simmer for 10-12 minutes, until vegetables are tender.
- Then add beans, chopped spinach, and pasta. Simmer for 20-25 minutes until the pasta is cooked through.
- When ready to serve, remove from heat and squeeze in fresh lemon juice. Garnish with grated Parmesan cheese, extra lemon juice, and fresh basil. Then adjust seasoning to taste and you’re ready to start dishing out this hearty Italian classic.
Recipe Note
Chef Tip: This recipe can be made the day before serving as the flavor tends to get fuller overnight.
