Classic minestrone

2023-08-30

4 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium celery ribs, chopped
0.25 cup tomato paste
2 cups seasonal veggies (potatoes, yellow squash, zucchini, butternut squash, green beans, or peas)
4 cloves garlic, pressed or minced
0.5 teaspoon dried thyme
0.5 teaspoon dried oregano
28 oz diced or crushed tomatoes
4 cups vegetable broth
2 cups water
1 teaspoon fine sea salt
2 bay leaves
1 pinch red pepper flakes
0.25 teaspoon black pepper
1 cup whole grain small pasta
15 oz Great Northern Beans, cannellini beans, or garbanzo beans
2 cups baby spinach, chopped
2 teaspoons lemon juice
freshly grated Parmesan (garnish)

Heat 3 tablespoons of olive oil in large pot over medium heat
Add chopped onion, celery, carrot, tomato paste, and pinch of salt. Cook, stirring often, until veggies are tender. ~7-10 minutes
Add seasonal veggies, garlic, oregano, and thyme. Cook until fragrant. ~2 minutes
Pour in tomatoes and their juices, broth, and water
Add salt, bay leaves, red pepper flakes, and ground black pepper
Raise heat to medium-high, bring to a boil, then partially cover the pot with lid. Reduce heat to maintain gentle simmer.
Cook for 15 minutes. Then remove lid, and add pasta, beans, and spinach. Continue simmering uncovered for 20 minutes.
Remove pot from heat. Remove bay leaves.
Stir in lemon juice and remaining tablespoon of olive oil.