Monday, February 11, 2019

Easy winter Minestrone soup

 This Weeknight Minestrone is the speedy version of the classic Italian Soup. It’s fast, it’s easy, but it tastes amazing! It’s a recipe from Laura Vitale’s incredible new cookbook, Laura in the Kitchen,
This Weeknight Minestrone is the perfect dish because it’s so easy, just a few minutes prep time, and you’ll end up with a dinner that’s still totally worthy of your  guests. This is my favorite kind of meal – very little work for a very big flavor payoff.

 This speedy Weeknight Minestrone is a quick and tasty version of the classic Italian soup. I have just slightly adapted it from Laura Vitale's new cookbook: Laura in the Kitchen
Serves: 6
  • 1 small yellow onion, quartered
  • 2 ribs celery, cut into a few large pieces
  • 1 large carrot, cut into a few large pieces
  • 3 tablespoons olive oil
  • 6 cups vegetable broth
  • 1 (14.5 oz) can kidney beans, rinsed and drained
  • 1¼ cups marinara sauce
  • 2 teaspoons Italian seasoning
  • 2 small zucchini, sliced
  • 2 cups green beans, cut into ½ inch pieces
  • 10 oz (1¼ cups) ditalini pasta
  • 2 cups fresh baby spinach
  • 5 fresh basil leaves, torn
  • salt and pepper to taste
  • freshly grated Parmigiano-Reggiano
  1. In a food processor, pulse the celery, onion, and carrot until finely chopped.
  2. In a large stock pot, heat the olive oil over medium-high heat. Add the processed vegetables and saute for about 5 minutes.
  3. Add the broth, kidney beans, marinara, and Italian seasoning. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
  4. Add the zucchini, green beans, and pasta. Cook at a low simmer until the pasta is al dente - about 10 minutes, stirring occasionally.
  5. Remove from heat. Stir in the baby spinach and basil. Season to taste with salt and pepper. Serve topped with freshly grated parmigiano
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