Sub what you have on hand for veggies, beans, and pasta and we can pretty much guarantee that this veggie-heavy bowl of minestrone soup will quickly become a regular in the dinner rotation.
1 small onion, finely chopped
1 tablespoon olive oil, plus more to serve
2 medium carrots, finely chopped
2 medium celery stalks, finely chopped
2 medium garlic cloves, peeled and smashed
Kosher salt and black pepper
1/4 tsp crushed red pepper flakes
2 bay leaves
1 jar not just pasta sauce
6 C chicken or veggie stock, or water
1 parm rind, plus shaved parm to serve
1 cupchopped green beans (½ inch pieces)
1 cup dried pasta
1 14 ozcan cannellini beans, rinsed and drained
1 cup frozen peas
2 cup baby spinach
1 tablespoon red wine vinegar, plus more to taste
1 cup torn basil to serve
- Add the onion, carrots, celery, garlic, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, and 2 bay leaves, cook until softened, about 7-10 minutes.
- In a large heavy bottomed pot or dutch oven, heat the oil over medium heat until shimmering.
- Stir in the not just pasta sauce, scraping up any brown bits at the bottom of the pot, chicken stock, and parm rind, bring to a boil.
- Add the green beans, pasta, and 1 teaspoon of salt and cook, maintaining a steady simmer, until the beans are tender and the pasta is al dente, 8-10 minutes, adding the cannellini beans and peas halfway through.
- Stir in the spinach until wilted and add the red wine vinegar.
- Season to taste and garnish with freshly torn basil, grated parmesan, and drizzle with olive oil.