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Print Recipe

Soup

Easy Minestrone Soup

About the Recipe

Ingredients

serves 6

1 tablespoon olive oil
1 medium onion, chopped
2 large carrots, chopped
1 celery stalk, chopped
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
2 (14.5-ounce) cans diced tomatoes with juice
1 (15-ounce) can cannellini beans, drained and rinsed
1 (14-ounce) can low sodium beef broth
1 Parmesan rind
1 sprig fresh rosemary
½ cup dry tubetti pasta or other small pasta
5 ounces baby spinach
¼ cup grated Parmesan cheese
¼ cup chopped fresh basil

Directions

Heat olive oil in a large saucepan over medium heat.
Add onions, celery, garlic and chili flakes.
Cook until vegetables are slightly tender, about 4-5 minutes.
Add tomatoes, beans, broth, Parmesan rind, rosemary and pasta.
Bring to a boil.
Reduce heat and simmer, covered, until pasta is tender, about 10 minutes.
Remove Parmesan rind and rosemary sprig.
Stir in spinach and simmer until spinach is wilted, about 2 minutes.
Ladle soup into bowls and garnish with grated Parmesan and basil.

Print Recipe

Easy Minestrone Soup

About the Recipe

Ingredients

Directions

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