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Beat the winter chills this season with a nourishing and hearty bowl of Classic Minestrone Soup! Warm up your bones with a perennial favorite that is quick and easy to make!
4 tbl extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
¼ cup tomato paste
2 cups chopped seasonal vegetables
4 cloves garlic, pressed or minced
½ tsp dried oregano
½ tsp dried thyme
1 large can (28 ounces) diced tomatoes, with liquid
4 cups (32 ounces) vegetable broth
2 cups water
1 tsp fine sea salt
2 bay leaves
Pinch of red pepper flakes
Black pepper, freshly ground
1 cup whole grain orecchiette, elbow or small shell pasta
1 ½ cups cooked beans
2 cups baby spinach, chopped kale or chopped collard greens
2 tsp lemon juice
Freshly grated Parmesan cheese, for garnishing (optional)
Warm 3 tablespoons of olive oil in a Cast Iron Oval Casserole over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook until the vegetables have softened and the onions have turned translucent, or about 7 to 10 minutes. Stir often
Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, or about 2 minutes.
Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
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