Wednesday, January 23, 2013

Vegetable Minestrone Soup

1/2 medium onion, diced
2 stalks celery, sliced crosswise into 1/2 inch pieces
2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
2 cloves garlic, finely chopped
1 tbsp olive oil
1-35 oz. can crushed tomatoes
8 c low-sodium chicken stock
1-15 oz can cannellini beans, drained and rinsed
coarse salt and freshly ground pepper
2 tsp red-wine vinegar
1 bag baby spinach
2 c cooked ditalini pasta
freshly grated Parmesan cheese, for garnish

Heat oil in a large stockpot over medium high heat. Add onion, celery, potatoes and garlic. Cook, stirring occasionally, about 5 minutes. Add crushed tomatoes and their juices, chicken stock and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes. Stir in vinegar and spinach; season with salt and pepper. Prepare the pasta to al dente by following the directions included with the pasta. Drain pasta and dump into soup. Garnish with cheese.

Recipe adapted from Pinterest

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