Hearty Minestrone
Packed with vegetables, beans and pasta, this soup is a meal in itself. Serve with crusty bread and a green salad.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic finely chopped
- 1 medium yellow onion chopped
- 6 cups low-sodium vegetable broth
- 1 cup thinly sliced Savoy cabbage
- 1/4 cup tomato paste
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 2 large stalks of celery sliced
- 2 medium carrots chopped
- 1 dried bay leaf
- 1 28-ounce can chopped tomatoes, with their liquid
- 1 cup cooked chickpeas drained
- 1 cup dried fusilli pasta
- 1 15-ounce can cannellini or white beans, drained and rinsed
- 1/4 teaspoon fine sea salt
- 3/4 cup grated parmesan cheese
- 1/4 teaspoon ground black pepper
Instructions
- Heat oil in a large stockpot over medium high heat.
- Add garlic and onion and cook until translucent, about 6 minutes.
- Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice, and cook for 30 to 40 minutes, until vegetables are tender.
- Add chickpeas, pasta and beans and simmer for another 20 minutes. Season with salt and pepper.
- Ladle soup into bowls and serve with cheese sprinkled over the top.
Notes
From Whole Foods