Minestrone with Spring Vegetables

Made this soup a couple of weeks ago and my husband really liked it.  It was easy to make, healthy and it makes aLOT!

Ingredients:

  • 2 quarts (8 cups) vegetable broth
  • 1 14.5 ounce can petite-diced tomatoes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 celery stalk, diced (I omitted)
  • 1 peeled carrot, diced
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 2 cans (15 ounces each) small white beans, not drained (Great Northern or white kidney beans, for example)
  • 8 ounces frozen green peas
  • 8 ounces coarsely chopped escarole (I couldn’t get escarole so I used about 4 ounces of fresh spinach, chopped)
  • 1 cup bite-sized pasta
  • sprinkle of salt & pepper

Directions:

Microwave broth and tomatoes together on high until steaming, about 5 minutes.

Heat oil over medium-high heat in a large pot.  Add onions, celery, and carrots; sauté till tender, about 5 minutes.  Add Italian seasoning and red pepper; sauté until fragrant, about one minute.  Add broth mixture and remaining ingredients; cover and bring to a simmer.

Reduce heat to medium-low; continue to simmer, partially covered and stirring occasionally, until vegetables are soft and pasta is tender, about 15 minutes.  Serves eight (maybe more than that – it makes a LOT).

From Runners World Magazine, May 2012

Comments

  1. Just discovered this recipe, looks and sounds delicious. To save time in recipes such as this one, I use v8 juice as a base, and cook some pasta in the juice, works to thicken it nicely.

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