Minestrone With Spring Vegetables
This recipe proves just how easy it is to make a delicious, homemade soup with staple ingredients that are probably already in your refrigerator and pantry, such as celery, carrots, canned beans, and canned tomatoes. Leafy escarole is rich in vitamin K and folate, while beans are an excellent source of fiber. Use whatever bite-size pasta you have on hand.
Ingredients
- 2 quarts good-quality vegetable broth
- 1 can 14.5 ounces petite-diced tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 large onion cut into small dice
- 1 rib celery cut into small dice
- 1 carrot cut into small dice
- 2 teaspoons Italian seasonings
- ΒΌ teaspoon red-pepper flakes
- 2 cans 15 ounces each small white beans, not drained
- 8 ounces frozen green peas
- 8 ounces escarole coarsely chopped
- 1 cup ditalini pasta
- Salt and ground black pepper
Instructions
- Put the broth and tomatoes in a microwaveable bowl. Microwave on high for 5 minutes, or until steaming.
- Heat the oil in a large pot over medium-high heat. Add the onion, celery, and carrot. Cook, stirring frequently, for 5 minutes, or until tender. Add the Italian seasonings and pepper flakes. Cook for 1 minute, or until fragrant.
- Add the broth mixture to the pot. Add the beans, peas, escarole, and pasta. Season to taste with salt and pepper. Cover and bring to a simmer, then reduce heat to medium-low. Continue to simmer, partially covered and stirring occasionally, for 15 minutes, or until the vegetables are soft and the pasta is tender.