La Cucina Viola

Minestrone is THE classic Italian soup, the blend of fresh veggies, beans, and the flavors from the parmesan rind make this recipe irresistible. The freshness of the veggies mixed with the warm comforting nature makes this recipe perfect to have anytime of the year.

Video

Ingredients

• 2 Tbsp. of olive oil
• 2 Tbsp. of Italian seasonings (I add extra red pepper flakes and garlic powder)
• 5 stalks of celery, washed and chopped
• 5 whole carrots, washed and chopped
• 3 whole potatoes, washed, peeled, cubed
• 1 yellow onion, peeled and diced
• 2 tbsp minced garlic
• 24 oz can of diced tomatoes
• 2 pieces of Parmesan rind
• 64 oz of vegetable broth
• 2 cups of cannellini beans
• 12 oz of medium shell pasta or ditalini
• 5 oz of spinach and kale mix
• 1/4 cup of fresh basil leaves

Directions

1. In a medium pot over medium heat, pour enough olive oil to coat the bottom of the pan.
2. Add celery, carrots, potatoes, onions, and seasonings cooking until the veggies are slightly tender.
3. Add the garlic and cook until the garlic begins to brown and becomes fragrant.
4. Pour in the tomatoes and add the parmesan rind.
5. Once the mix begins to bubble, add in the chicken broth.
6. Allow the mix to come to a boil.
7. Add the cannellini beans and cook on low for at least an hour to allow the flavors to come out.
8. When ready to serve, bring the soup up to high heat and allow to come to a rolling boil.
9. Add the pasta and allow to cook until al dente.
10. Reduce hear to low and add the spinach/kale mix and basil, cover.
11. Once the spinach and kale has wilted, remove from heat.
12. Using tongs, remove the parmesan rinds and serve.
13. Enjoy!