Recipe: Our Own Minestrone
6 oz dry Ditalini pasta or other small pasta
1 medium yellow onion
2 cloves garlic
1 small can Cannellini Beans
1 small can Peas and Carrots
1 small can Green Beans
2 tablespoons olive oil
2 tablespoons unsalted butter
2 teaspoons kosher salt, plus more for seasoning
1 (2×3-inch) Parmesan rind
1 (28-ounce) can diced tomatoes
6 cups low-sodium vegetable or chicken broth
1/2 medium lemon
4 cups baby spinach or baby kale
Parmesan cheese and crusty bread, for serving
- Dice onion (no larger than 1/2-inch) Finely chop 2 garlic cloves. Drain and rinse cans of white beans, peas, carrots and green beans.
- Place 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large stockpot or Dutch oven over medium-high heat. Once the butter melts and begins to sizzle, add the onion and 1 teaspoon kosher salt, and sauté until softened but not browned about 3 minutes.
- Stir in garlic, and cook until softened, about 2 minutes.
Add seasonings, tomatoes, and broth. Add 1 (2×3-inch) Parmesan rind, diced tomatoes, peas, carrots, green beans, 6 cups chicken or vegetable broth, and the cannellini beans. Stir to combine and bring to a boil over medium-high heat.
- Simmer for 30 minutes. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
- Remove the Parmesan rind. Remove and discard the Parmesan rind.
- Squeeze in the juice from 1/2 lemon (about 1 tablespoon). Stir in 4 cups baby spinach or baby kale and simmer until combined and the greens wilt. Taste and season with salt as needed.
- Ladle the soup into bowls and serve with crusty bread.