Warming Minestrone Soup

Warming Minestrone Soup

 

Warming Minestrone Soup

3-4 tablespoons olive oil
1 yellow onion (diced)
2 cups finely sliced carrots
3 fresh garlic cloves (minced)
2 cups finely sliced carrots
3 cups vegetable broth
2 cups diced tomatoes
2 cups diced zucchini
1 cup “ditalini” pasta (dry measurement – or other small pasta shape)
sea salt and black pepper (to taste)
2 tablespoons tomato paste
1 can (15 ounce) any variety of white beans (rinsed and drained)
1 tablespoon dried basil
additional vegetable broth (as needed, to desired consistency)

* optional garnish of grated Parmesan cheese

Heat the olive oil in a large saucepan over medium heat. Add in the diced onions and carrots and saute for 5-6 minutes. Stir in the minced garlic and stir continuously until fragrant, about 30-60 seconds. Add in the vegetable broth, diced tomatoes, zucchini, pasta and sea salt and black pepper to taste. Stir to blend and bring mixture to a boil. Continue cooking at a low boil until pasta is tender, about 7-9 minutes.

Stir in the tomato paste, beans and dried basil and cook until heated through. If soup becomes to thick for your liking, add in a little extra vegetable broth to desired consistency. Serve with an optional garnish of grated Parmesan cheese. Makes 4-6 servings.