Ingredients (~8 servings)
- 2 tablespoons olive oil
- 1 large onion, diced (~1 cup)
- 1 1/2 cups diced carrot
- 1 1/2 cups sliced celery
- 3 cups fresh or frozen green beans, cut into 1″ lengths
- 2 cups diced fresh tomatoes or 1 can (15 oz)
- 3 cloves garlic, minced
- 1 1/2 tablespoons dried basil
- 3/4 teaspoon dried thyme
- 3/4 teaspoon crushed red pepper (optional)
- 1 1/2 teaspoons salt
- 9 cups broth (chicken or vegetable)
- 1 1/2 cups small pasta
- 2 cups cooked beans, drained
- 3 cups fresh spinach or chard, chopped
- 3 tablespoons fresh parsley
- For serving: Parmesan cheese, fresh basil
Creating the Vegetable Base
In a sizable cooking pot, heat oil over medium-high heat. Once heated, add: onion; carrot; celery; and green beans. Sauté vegetables until beginning to soften/brown (approx. 5-7 minutes).
The vegetables will still have some “bite” to them because they will finish cooking in the broth.
Adding Aromatics/Broth
Once the mixture is fragrant, add: tomatoes; garlic; basil; thyme; red pepper; and salt. Stir until blended. Cook for approx. 2 minutes or until fragrant.
Pour in the broth, cover, and bring it to a rolling boil over high heat.
Cooking Pasta/Finishing Up
Once boiling, stir in the pasta and cook according to the box directions (for most small pasta shapes approx. 8-10 minutes).
When the timer goes off, mix in the cooked beans, chopped greens, and parsley. Continue to cook for approx. 2-3 minutes, or until the greens have wilted.
Taste/test before serving, and adjust salt as needed (the beans may need more seasoning).
Serve with grated Parmesan cheese on top and fresh basil leaves.
Minestrone Soup
Ingredients
~8 servings
- 2 tablespoons olive oil
- 1 large onion ~1 cup, diced
- 1 1/2 cups diced carrot
- 1 1/2 cups sliced celery
- 3 cups fresh or frozen green beans cut into 1″ lengths
- 2 cups diced fresh tomatoes or 1 can 15 oz
- 3 cloves garlic minced
- 1 1/2 tablespoons dried basil
- 3/4 teaspoon dried thyme
- 3/4 teaspoon crushed red pepper optional
- 1 1/2 teaspoons salt
- 9 cups broth chicken or vegetable
- 1 1/2 cups small pasta
- 2 cups cooked beans drained
- 3 cups fresh spinach or chard chopped
- 3 tablespoons fresh parsley
- For serving: Parmesan cheese fresh basil
Instructions
- Heat oil in large pot, sauté onion, carrot, celery, and green beans for 5-7 minutes.
- Add tomatoes, garlic, herbs, and seasonings; cook 2 minutes.
- Pour in broth, bring to boil.
- Add pasta, cook 8-10 minutes.
- Stir in beans, greens, and parsley; cook 2-3 minutes.
- Serve with Parmesan and fresh basil.
