NYE Italian tradition… Minestrone Soup

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions, carrots, celery, bay leaves and a good pinch of salt. Sauté for 5 minutes until the onions are translucent and the vegetables start 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 the dried lentils (add canned lentils later). 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 more minutes.
5. Optional: remove 2 cups of soup, blend until smooth, and pour the puree back into the pot.
6. Add the pasta and cook until al dente, about 7 minutes for small pasta. Taste and season as you go. If the broth is too thick, add 1 to 2 cups of water.
7. When the pasta is almost cooked but still al dente, stir in the spinach and cook a few minutes until wilted.
8. Remove and discard the bay leaves and Parmesan rind. Serve in bowls with olive oil, Parmesan, black pepper and enjoy.

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

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