Martha Stewart Minestrone Soup Recipe
Are you looking for a healthy and warm meal? The Martha Stewart Minestrone Soup Recipe is the best choice.
Equipment
- Large Dutch Oven
- Sharp Chef Knife
- Large Wooden Spoon
- Vegetable peeler
- Measuring Cups
Ingredients
- 2 tbsp OLIVE OIL
- 1 medium YELLOW ONION
- 2 large CARROTS
- 2 stalks CELERY
- 3 cloves GARLIC
- 1 tsp DRIED OREGANO
- 1 medium ZUCCHINI
- 1 can DICED TOMATOES
- 1 can CANNELLINI BEANS
- 6 cups VEGETABLE BROTH
- 1/2 cup DITALINI PASTA
- 2 cups FRESH SPINACH
Instructions
- Place your Dutch oven on the stove. Add the olive oil over medium heat. Let the oil get warm and shimmering.
- Add the onions, carrots, and celery now. Sauté them for about five minutes. The vegetables should become soft and very fragrant.
- Stir in the minced garlic and dried oregano. Cook these for only one minute. Be careful not to burn the delicate garlic.
- Add the diced tomatoes and the vegetable broth. Pour them in slowly to avoid any splashing. Bring the liquid to a steady rolling boil.
- Lower the heat to a gentle simmer. Add the sliced zucchini and the white beans. Let it cook for fifteen minutes with a lid.
- Add your small pasta shapes into the pot. Cook until the pasta is perfectly tender. This usually takes about eight to ten minutes.
- Turn off the heat on your stove. Stir in the fresh spinach leaves until wilted. Season the soup with salt and black pepper.
Notes
- Chop all your vegetables into very small, even pieces.
- Use high-quality vegetable broth for a much deeper flavor.
- Do not overcook the pasta or it becomes mushy.
- Add a parmesan cheese rind for extra salty richness.
- Squeeze fresh lemon juice on top before you serve.
- Use fresh herbs if you have them in your garden.
- Always taste the broth before adding any extra salt.
- Rinse your canned beans thoroughly before adding them in.