Italian Minestrone Soup

Name: Italian Minestrone Soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp Olive Oil (2 tablespoons olive oil); 1 clove Garlic (1 clove garlic (minced)); 1 cup Green Peas (1 cup peas (fresh or frozen)); 1 cup Borlotti Bean (1 cup borlotti beans (frozen or fresh see also dried beans)*); ½ piece Broccoli (½ head broccoli (break into florets, cut in half if large)); 1 piece White Potatoes (1 large potato (cubed)); 1 piece Carrot (1-2 medium carrots (sliced) — up to 2); 1 piece Celery (1 small stalk of celery (sliced or diced)); 1 piece Zucchini (1 medium zucchini (chopped)); 1 bunch Baby Spinach (1 bunch baby spinach (if desired)); ¾ tsp Basil (¾ teaspoon basil); ¾ tsp Oregano (¾ teaspoon oregano); ½ tsp Table Salt (½-1 teaspoon salt (or to taste) — up to 1); 1 piece Red Pepper Flakes (1-2 dashes hot pepper flakes or black pepper (if desired) — up to 2); 1 cup Tomato Purée (1 cup tomato puree); 3 cup Water (3-4 cups water ( or broth, homemade or store bought) — up to 4); 1 cup Pasta (1 cup dried small pasta)

Italian Minestrone Soup - Main Dishes,Soup (Italian)

50 minItalian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Olive Oil2 tbsp · 2 tablespoons olive oil
Garlic1 clove · 1 clove garlic (minced)
Green Peas1 cup · 1 cup peas (fresh or frozen)
Borlotti Bean1 cup · 1 cup borlotti beans (frozen or fresh see also dried beans)*
Broccoli½ piece · ½ head broccoli (break into florets, cut in half if large)
White Potatoes1 piece · 1 large potato (cubed)
Carrot1 piece · 1-2 medium carrots (sliced) — up to 2
Celery1 piece · 1 small stalk of celery (sliced or diced)
Zucchini1 piece · 1 medium zucchini (chopped)
Baby Spinach1 bunch · 1 bunch baby spinach (if desired)
Basil¾ tsp · ¾ teaspoon basil
Oregano¾ tsp · ¾ teaspoon oregano
Table Salt½ tsp · ½-1 teaspoon salt (or to taste) — up to 1
Red Pepper Flakes1 piece · 1-2 dashes hot pepper flakes or black pepper (if desired) — up to 2
Tomato Purée1 cup · 1 cup tomato puree
Water3 cup · 3-4 cups water ( or broth, homemade or store bought) — up to 4
Pasta1 cup · 1 cup dried small pasta

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Steps

1Chop the vegetables into small to medium chunks.
2In a large pot add the olive oil, minced garlic, vegetables, tomato puree, water (enough to cover the vegetables) and spices. Stir to combine.
3Bring the mixture to a boil, then lower the heat and simmer (very low boil) for 20-25 minutes or until vegetables are almost tender (not mushy), stirring occasionally. The last 5 minutes, boil 2-3 cups of water in a medium pot. To the large pot add the boiled water (½ the amount or all depending on how thick you like it and be sure to taste for salt, add if needed) and 1 cup of small uncooked pasta.
4Cook on a low boil, uncovered, stirring often until the pasta is al dente. Top with freshly grated parmesan cheese if desired and serve immediately. Enjoy!