Hearty Menestron Soup

Name: Hearty Menestron Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 2 null carrots, diced; 2 null celery stalks, diced; 3 null cloves of garlic, minced; 28 ounce diced tomatoes (undrained); 6 cups vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; 2 null medium potatoes, peeled and diced into 1/2-inch cubes; 15 ounce cannellini beans, rinsed and drained; 1 cup small pasta (ditalini or elbow macaroni); 1 cup fresh green beans, trimmed and cut into 1-inch pieces; 5 ounces fresh spinach, roughly chopped; null null salt to taste; null null freshly ground black pepper to taste; null null freshly grated Parmesan cheese (for garnish)

#Vegetarian #Easy #Italian Cuisine #Legumes

Total Time55mins

Rating0.0/ 5.0

Servings6people

Luna Nelson

@lunanelson

Ingredients

olive oil2 tablespoons

yellow onion, chopped1 large

carrots, diced2

celery stalks, diced2

cloves of garlic, minced3

diced tomatoes (undrained)28 ounce

vegetable broth6 cups

dried oregano1 teaspoon

dried basil1 teaspoon

medium potatoes, peeled and diced into 1/2-inch cubes2

cannellini beans, rinsed and drained15 ounce

small pasta (ditalini or elbow macaroni)1 cup

fresh green beans, trimmed and cut into 1-inch pieces1 cup

fresh spinach, roughly chopped5 ounces

salt to taste

freshly ground black pepper to taste

freshly grated Parmesan cheese (for garnish)

Instructions

Heat a large heavy-bottomed pot over medium heat and add 2 tablespoons of olive oil, heating until shimmering.

Add 1 large chopped yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté, stirring occasionally, for 8–10 minutes until the onion is translucent and the vegetables soften.

Stir in 3 minced cloves of garlic and cook for 1 minute until fragrant, taking care not to burn.

Pour in 1 (28-ounce) can of diced tomatoes (undrained), 6 cups of vegetable broth, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Stir to combine and bring to a gentle boil.

Reduce heat to low, cover, and simmer for 10 minutes to meld flavors.

Add 2 peeled and diced medium potatoes and 1 (15-ounce) can of rinsed and drained cannellini beans. Increase heat to medium-low and simmer, uncovered, for 10–15 minutes until the potatoes are tender.

Stir in 1 cup of small pasta and 1 cup of trimmed, 1-inch pieces of fresh green beans. Cook for 8–10 minutes until pasta is al dente and green beans are crisp-tender.

Remove from heat and stir in 5 ounces of roughly chopped fresh spinach, allowing it to wilt in the residual heat.

Season generously with salt and freshly ground black pepper to taste and give the soup a final stir.

Ladle into bowls and serve topped with a generous sprinkle of freshly grated Parmesan cheese and crusty bread on the side.

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