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Minestrone With Spring Vegetables

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Course: Soup
Cuisine: American
Calories: 227
Ingredients Method

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

Method
 

  1. Put the broth and tomatoes in a microwaveable bowl. Microwave on high for 5 minutes, or until steaming.
  2. 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.
  3. 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.