Description
A delightful and nourishing Italian soup, packed with seasonal vegetables, legumes, and pasta, perfect for any occasion.
Ingredients
Scale
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 2 garlic cloves, diced
- 2 bay leaves
- 3 tablespoons tomato paste
- 1 potato, diced into cubes
- 4 cups vegetable broth (low sodium)
- ½ cup dried lentils or 1 can cooked lentils
- 1 can (15oz / 400g) cannellini beans or preferred beans
- 1 cup (4.5oz / 125g) small pasta (farfalline pastina recommended)
- 3 cups spinach, roughly chopped
- 2 cups water
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Optional: parmesan cheese rind
- Drizzle of extra virgin olive oil for serving
- Chopped fresh basil or parsley
- Black pepper and/or red pepper flakes
- Crusty bread for dipping
Instructions
- In a large pot, heat the extra virgin olive oil over medium heat. Add the finely diced onions, carrots, celery, and bay leaves. Season with a pinch of salt and sauté for about 5 minutes until the onions become translucent.
- Toss in the diced garlic cloves and tomato paste, then sauté for an additional 3-5 minutes.
- Pour in the vegetable broth, diced potato, and the optional parmesan rind. Stir in the dried lentils (if using), along with 2 cups of water. Season with salt and pepper, bring to a boil, then lower the heat and cover the pot. Let it simmer for about 15-20 minutes.
- Introduce the canned beans and any cooked lentils and cook for another 5 minutes.
- For a creamy texture, blend 2 cups of the soup until smooth and return it to the pot.
- Add the small pasta and cook generally about 7 minutes. Adjust consistency with more water if needed.
- When the pasta reaches al dente, fold in the chopped spinach and cook until wilted.
- Discard the bay leaves and parmesan rind if used. Serve hot, garnished with olive oil and fresh herbs.
Notes
Use fresh seasonal vegetables for the best flavor. Store leftovers in the refrigerator for up to four days or freeze for longer enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: soup, minestrone, Italian, vegetarian, comfort food