Weeknight Minestrone Recipe
This is a speedy version of the classic Italian minestrone. The food processor does the chopping and bottled marinara saves additional time, without compromising flavorful results. Based on Laura Vitale’s recipe in her cookbook Laura In The Kitchen (2015).
- 1 small yellow onion, peeled and quartered
- 2 ribs celery, coarsely chopped
- 1 large carrot, peeled and coarsely chopped
- 2 cloves garlic, chopped
- 3 tablespoons olive oil
- 6 cups low-sodium vegetable broth (or chicken broth)
- 1 (14.5-ounce) can kidney beans, rinsed and drained
- 1 1/2 cups marinara sauce, homemade or store-bought
- 2 teaspoons Italian seasoning
- 1 large or 2 small zucchini, cut into 1/2-inch dice
- 2 cups green beans, trimmed and cut into 1/2-inch pieces
- 5 ounces ditalini or other small pasta
- 2 cups baby spinach, chopped or cut into thin strips
- 5 fresh basil leaves, torn (I subbed 1/2 teaspoon dried basil)
- Salt and fresh ground pepper to taste (optional)
- Grated Parmigiana-Reggiano cheese to taste (optional)
- Pulse the onion, celery, carrot and garlic in a food processor until they are finely chopped.
- Heat olive oil in large stockpot over medium-high heat. Add the processed vegetables and a pinch of salt. Cook until vegetables begin to cook down and take on a bit of color, about 5 minutes.
- Add the broth, kidney beans, marinara and Italian seasoning. Bring mixture to a boil, then reduce heat and simmer for 5 minutes.
- Add zucchini, green beans and pasta. Cook until pasta is aldente, about 10 minutes, stirring occasionally.
- Remove pot from heat. Stir in baby spinach and basil to wilt them. Add salt and pepper to taste.
- Ladle hot soup into bowls and top with (optional) fresh grated Parmigiana-Reggiano cheese.
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|Amount Per Serving||%DV|
|Serving Size 413g|
|Recipe makes 8 servings|
|Calories from Fat 72||25%|
|Total Fat 8.15g||10%|
|Saturated Fat 1.53g||6%|
|Trans Fat 0.0g|
|Total Carbs 42.1g||11%|
|Dietary Fiber 10.0g||33%|