Easy Minestrone
264
- Prep Time15 min
- Total Time30 min
- Makes4 servings
(Photo: Roberto Caruso)
This classic hearty soup comes together in just half an hour—and makes great use of your parmigiano-reggiano rind to add depth of flavour.
Ingredients
2 tsp olive oil
1 onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
1 garlic clove, minced
1/4 tsp hot-red-chili-flakes
796-mL can diced tomatoes
1/2 540-mL can romano beans, drained and rinsed
450 mL vegetable broth, about 1/2 900-mL carton
Parmigiano-Reggiano cheese, rind
3/4 cup tubetti pasta
2 cups packed spinach
2 tbsp grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh basil
Instructions
Heat a large saucepan over medium. Add oil, then onion, carrot, celery, garlic and chili flakes. Cook until vegetables are slightly tender, about 3 min.
Add tomatoes, beans, broth, Parmigiano-Reggiano rind, pasta and 3/4 cup water. Bring to a boil. Reduce heat and simmer, covered, until pasta is tender, 10 to 11 min.
Remove and discard rind. Stir in spinach. Garnish with grated Parmigiano-Reggiano and basil.
Nutrition (per serving)
Calories 222, Protein 11g, Carbohydrates 39g, Fat 4g, Fibre 6g, Sodium 886mg.
