Minestrone Vegetable Soup
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.
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.
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.
Simmer until the vegetables are tender, about 20 to 30 minutes. Remove the rosemary stem, and the bay leaf.
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.
Ingredients
Directions
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.
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.
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.
Simmer until the vegetables are tender, about 20 to 30 minutes. Remove the rosemary stem, and the bay leaf.
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.
