Minestrone
Ingredients
- 2 tablespoons olive oil
- 1 small onion, coarsely chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 4 garlic cloves, finely chopped
- 1 (10 oz.) box frozen spinach
- 1 (1 lb.) bag mixed Italian vegetables (zucchini, green beans, cauliflower, broccoli)
- 1 (14 1/2 oz.) can petite diced tomatoes in juice
- 1 cup ditalini pasta or small elbow macaroni
- 5 cups chicken or vegetable broth
- 2 cups water
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (14 oz.) can cannellini beans, rinsed and drained
Cooking Instructions
- Heat oil in a 5- to 6-quart heavy pot over moderately high heat, then cook onion, carrot, celery and garlic, stirring occasionally, until golden, about 3 minutes. Add spinach and sauté for 1 minute.
- Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
- While veggies simmer, transfer half of beans to a wide bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper, top with parmesan if desired.
