Super Veggie Minestrone
The addition of our oil and vinegar make this soup so much more flavorful. I recommend it.
2 cups diced carrots
2 cups diced onion
1 1/2 cups diced celery
3 tablespoons Unflavored or Basil Olive Oil
2 cloves garlic, minced
2 small zucchini, quartered lengthwise and sliced crosswise
1 bay leaf
1 teaspoon dried thyme
1/3 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
15 oz. can pureed or crushed tomatoes
15 oz. can fire-roasted diced tomatoes
15 oz. can dark kidney or cannellini beans, drained and rinsed
6-8 cups vegetable or chicken broth
2 cups orecchiette pasta (or small shells or ziti)
5 oz. spinach, sliced into ribbons
Drizzle of Olive Oil
Drizzle of Traditional Balsamic Vinegar
Grated Parmesan cheese
In a large pot, saute the carrots, onion and celery in olive oil for 5 minutes or until onions are transluscent. Add the garlic and saute 30 seconds; add the zucchini and continue to cook 3-4 more minutes. Add the seasonings.
Stir in the pureed and diced tomateos, the beans, and 6 cups of the broth. Bring to a simmer. Add more broth, if needed, to make, well, soup. Simmer 15 minutes. Add the pasta and cook until pasta is done, about 8 minutes. Stir in the spinach and cook through, about 2 minutes.
Serve soup with a good drizzle of olive oil and your choice of toppings.