Minestrone Soup to live to 100

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. In a large pot, add the olive oil, onion, carrots, celery and bay leaves with a good pinch of salt. Sauté over medium heat for 5 minutes, until the onion is translucent and the vegetables begin to soften.
2. Add the garlic and tomato paste and sauté for 3 to 5 minutes, until fragrant and the paste turns a deep dark red.
3. Add the vegetable broth, potato, parmesan rind, 2 cups of water and dried lentils (if using canned lentils, add them in the next step). Season well with salt and pepper, bring to a boil, then simmer on low-medium heat with the lid on for 15 to 20 minutes.
4. Add the canned beans and canned lentils, if using, and simmer with the lid on for 5 minutes.
5. Optional: blend 2 cups of the soup until smooth, then pour it back into the pot.
6. Add the pasta and cook for about 7 minutes, or until almost done but still al dente. Taste for seasoning as you go. If the broth is too thick, add 1 to 2 cups of water as needed.
7. Add the spinach and stir until wilted, cooking for a few minutes.
8. Remove the bay leaves and parmesan rind, then serve with an optional drizzle of olive oil, parmesan and black pepper.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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