Minestrone
- Yield: 4 Servings
- Level: Easy
Time
- Total: 30 minutes
- Prep: 15 minutes
- Cook: 15 minutes
- Inactive: 0 minutes
Ingredients
- 2 Teaspoons Olive Oil
- 1 Onion
- 1 Carrot
- 1 Stalk Celery
- 1 Clove Garlic
- 1/4 Teaspoon Red Chili Flakes
- 2 14.5oz Cans Diced Tomatoes
- 1 14.5oz Can Romano Beans
- 15oz Vegetable Broth
- Parmesan Rind
- 3/4 Cup Tubetti Pasta
- 2 Cups Spinach
- 2 Tablespoons Parmesan Cheese
- 1/4 Cup Fresh Basil
Preparation
- Dice Onion
- Peel and Dice Carrot
- Dice Celery Stalk
- Mince Garlic
- Drain and Rinse Romano Beans
- Grate Parmesan Cheese
- Chop Basil
Directions
- Heat oil in a large saucepan over medium heat.
- Add onion, carrot, celery, garlic, and red chili flakes.
- Cook until vegetables are slightly tender, about 3 minutes.
- Add tomatoes, romano beans, vegetable broth, Parmesan rind, pasta, and 3/4 cup water.
- Bring to a boil.
- Reduce heat, cover, and simmer until pasta is tender, 10 to 11 minutes.
- Remove and discard Parmesan rind.
- Stir in spinach.
- Serve. Garnish with grated Parmesan and basil.
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