Classic Minestrone
This is a quick minestrone recipe that balances the classic Italian flavors, Onions, carrots, and celery add a depth of flavor to the broth while the beans and pasta add heartiness. The soup is made with lots of fresh veggies making it a healthy meal loaded with vitamins, minerals, antitoxins, fiber and other healthy nutrients.
Serves 6-8
Prep time: 15 minutes
Cooking time: 1 ½ hours
Ingredients
1 onion, diced
3 celery ribs diced
2 small leaks, white and light green parts, washed and thinly sliced crosswise
2 tablespoons California olive oil
1 tablespoon kosher salt
½ teaspoon black pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
4 garlic cloves, pressed
3 carrots, peeled and diced
1 medium potato, diced
2 zucchinis, diced
1 28 oz can organic diced tomatoes
8 cups water
1-2 cans organic cannellini beans, drained and rinsed
1 cup organic whole grain orecchiette, elbow or small shell pasta
2 cups baby spinach
Directions
In a large stock pot over medium heat add the olive oil, onion, celery, leaks, kosher salt, black pepper, and sauté for 10 minutes until the onion is translucent.
Add the oregano, thyme and garlic and stir for 1-2 minutes until the garlic is fragrant.
Add the carrots, potatoes, zucchini, diced tomatoes, beans, and water.
Bring to boil, reduce to simmer
Simmer for 1 hour
Add the pasta and cook until it is al dente, 8-12 minutes
Check and adjust seasoning
Stir in baby spinach
Serve
Make it your own
Skip the leaks, step 1 and add 1 more onion
Add more of your favorite veggies, butternut squash, green beans etc., step 3
Substitute bone broth, veggie stock or chicken stock for the water, step 3
Substitute your favorite canned organic beans for the cannellini, step 3
Substitute a sweet potato for the regular potato
Make it gluten free, substitute organic rice for the past and cook 10 min more, step 6
Add ¼ cup basil pesto, step 7
Substitute Kale, finely sliced, for the spinach, but add it with the pasta, step 6
Sprinkle Parmesan cheese before serving, step 9