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Minestrone Vegetable Soup

minestrone-vegetable-soup
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Yields1 Serving
 1 Yellow onion Finely chopped
 1 Bay leaf
 2 Sprigs fresh rosemary
 3 Stalks celery Chopped
 3 CarrotsPeeled and sliced into rounds
 1 Sweet potatoDiced
 1 ZucchiniDiced
 3 Garlic cloves
 1 15 oz can Ziyad Brand Cannellini Beans
 1 15 oz can Ziyad Brand Hummus Beans
 1 cup Ziyad Brand Orzo Pasta
 4 tbsp Sultan Brand Olive Oil
 Salt and freshly ground black pepper
 1 28 oz can crushed tomatoes
 2 tbsp Ziyad Brand Pepper Paste
 6 cups Vegetable broth or chicken broth or water
 4 cups Baby spinach
 Parmesan cheese and crusty breadFor serving
1

To a soup pot or a Dutch oven, add 3 tablespoons of olive oil. Once the oil begins to sizzle, add the onion and a sprinkling of salt, and hot pepper flakes if using, and sauté until softened about 3 minutes.

2

Add the diced carrots and celery and cook 4 to 5 minutes. Add the sweet potato, pepper paste and garlic and sauté until slightly softened.

3

Add the bay leaf, rosemary sprigs, tomatoes, and broth. Stir to combine and bring to a boil over medium-high heat. Stir in 1 cup of dry short pasta and beans during the final 6 to 8 minutes of cooking.

4

Simmer until the vegetables are tender, about 20 to 30 minutes. Remove the rosemary stem, and the bay leaf.

5

Stir in the 4 cups of spinach and simmer until combined and the greens wilt. About 5 more minutes. Adjust your seasoning. Serve the soup with Parmesan cheese, a drizzle of olive oil and some crusty bread.

 

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Ingredients

 1 Yellow onion Finely chopped
 1 Bay leaf
 2 Sprigs fresh rosemary
 3 Stalks celery Chopped
 3 CarrotsPeeled and sliced into rounds
 1 Sweet potatoDiced
 1 ZucchiniDiced
 3 Garlic cloves
 1 15 oz can Ziyad Brand Cannellini Beans
 1 15 oz can Ziyad Brand Hummus Beans
 1 cup Ziyad Brand Orzo Pasta
 4 tbsp Sultan Brand Olive Oil
 Salt and freshly ground black pepper
 1 28 oz can crushed tomatoes
 2 tbsp Ziyad Brand Pepper Paste
 6 cups Vegetable broth or chicken broth or water
 4 cups Baby spinach
 Parmesan cheese and crusty breadFor serving

Directions

1

To a soup pot or a Dutch oven, add 3 tablespoons of olive oil. Once the oil begins to sizzle, add the onion and a sprinkling of salt, and hot pepper flakes if using, and sauté until softened about 3 minutes.

2

Add the diced carrots and celery and cook 4 to 5 minutes. Add the sweet potato, pepper paste and garlic and sauté until slightly softened.

3

Add the bay leaf, rosemary sprigs, tomatoes, and broth. Stir to combine and bring to a boil over medium-high heat. Stir in 1 cup of dry short pasta and beans during the final 6 to 8 minutes of cooking.

4

Simmer until the vegetables are tender, about 20 to 30 minutes. Remove the rosemary stem, and the bay leaf.

5

Stir in the 4 cups of spinach and simmer until combined and the greens wilt. About 5 more minutes. Adjust your seasoning. Serve the soup with Parmesan cheese, a drizzle of olive oil and some crusty bread.

Minestrone Vegetable Soup

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