Minestrone Soup

Name: Minestrone Soup
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: Italian
Ingredients: 4 tbsp. extra-virgin olive oil, divided; 1 medium yellow onion, chopped; 2 medium carrots, peeled and chopped; 2 medium ribs celery, chopped; 35gr\1.2oz tomato paste; 120gr\4.2oz chopped seasonal vegetables (potatoes, yellow squash, zucchini,; 4 butternut squash, green beans, peas, whatever you want ); half tsp. cloves garlic, pressed or minced; half tsp. dried oregano; 800 ml dried thyme; 900 ml diced tomatoes, with their liquid; 100 ml vegetable broth; 1 tsp. water; 2 fine sea salt; pinch bay leaves; 120gr\4.2oz of red pepper flakes; 2 tsp. freshly ground black pepper; baby spinach, chopped kale or chopped collard greens; lemon juice; freshly grated parmesan cheese, for garnishing (optional)

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, st…

Cook1 h
Total1 h
Serves1
LevelAdvanced

Dinner Gluten-Free Vegetarian Italian

Ingredients

4 tbsp. extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
35gr\1.2oz tomato paste
120gr\4.2oz chopped seasonal vegetables (potatoes, yellow squash, zucchini,
4 butternut squash, green beans, peas, whatever you want )
half tsp. cloves garlic, pressed or minced
half tsp. dried oregano
800 ml dried thyme
900 ml diced tomatoes, with their liquid
100 ml vegetable broth
1 tsp. water
2 fine sea salt
pinch bay leaves
120gr\4.2oz of red pepper flakes
2 tsp. freshly ground black pepper
baby spinach, chopped kale or chopped collard greens
lemon juice
freshly grated parmesan cheese, for garnishing (optional)

Preparation

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 greens. Continue simmering, uncovered, for 20 minutes.
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 until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.