Vegetarian minestrone soup
Serves 4 These healthy, veggie-packed bowls come together in no time for a warming weeknight meal. Use a piece of Parmesan rind to add a savory flavor to the pot (also a great tip for tomato sauces). Like most soups, this one is even better the following day. If you are cooking in advance, boil the pasta separately and add it just before serving.
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
1 medium zucchini, chopped
Salt and black pepper, to taste
2 cloves garlic, chopped
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
8 cups vegetable stock
2 cups water
1 can (14 ounces) diced tomatoes, drained
1 can (14 ounces) canellini beans, drained
1 piece (3 inches) Parmesan rind (optional)
1 cup conchigliette or other small dried pasta
4 cups baby spinach
1/2 cup grated Parmesan (for serving)
1. In a soup pot over medium-high heat, heat the oil. Add the onion, bell pepper, celery, zucchini, salt, and black pepper. Cook, stirring, for 8 minutes or until softened.
2. Add the garlic, oregano, and crushed red pepper. Cook, stirring, 1 minute more.
3. Add the stock, water, tomatoes, beans, and Parmesan rind. Bring to a boil, lower the heat, and set on the cover askew. Simmer for 15 minutes.
4. Stir in the pasta and cook, stirring occasionally for 7 minutes or until the pasta is just tender, but still has some bite. Remove the Parmesan rind.
5. Turn off the heat. Stir in the spinach. Taste for seasoning and add more salt and black pepper, if you like. Ladle into bowls and sprinkle with Parmesan.