classic minestrone soup

 

Now that I am trying to please 3 vegetarians and 1 dairy-free, I am exhausting my brain coming up with meals to please everyone.  This soup was great and the Parmesan was a must for the non-dairy free eaters.  I substituted northern beans for lentils because I had some in the fridge that needed to be used and it worked out great.

classic minestrone soup (Cookie + kate)

4 tablespoons extra-virgin olive oil, divided

1 medium yellow onion, chopped

2 medium ribs celery, chopped

2 medium carrots, chopped

1/4 cup tomato paste

2 cups chopped seasonal vegetables (I used yellow squash, zucchini and peas)

4 cloves garlic minced

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1 large can (28 ounces) pureed tomatoes with their liquid

4 cups vegetable broth

2 cups water

1 teaspoon fine sea salt

2 bay leaves

pinch of red pepper flakes

freshly ground black pepper

1 cup whole grain small pasta (I had to use small bow ties)

1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained or 1 1/2 cups cooked beans (I used lentils)

2 cups baby spinach, chopped

2 teaspoons lemon juice

freshly grated Parmesan cheese, for garnishing

Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat.  Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt.  Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.

Add the seasonal vegetables, garlic, oregano and thyme.  Cook until fragrant while stirring frequently, about 2 minutes.

Pour in the diced tomatoes and their juices, broth and water.  Add the salt, bay leaves and red pepper flakes.  Season generously with freshly ground black pepper.

Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1" gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.

Cook for 15 minutes, then remove the lid and add the pasta, beans and greens.  Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.

Remove the pot from the heat, then remove the bay leaves.  Stir in the lemon juice and remaining tablespoon of olive oil.  Taste and season with more salt and pepper.  Garnish bowls of soup with grated Parmesan.