Minestrone

• 4 TBSP (60 ml) olive oil
• 1 yellow onion, chopped
• 2 celery ribs, chopped
• 1 carrot, sliced or diced
• 1 TBSP fresh rosemary, finely chopped (or 1 tsp [5 ml] dried rosemary if unavailable)
• 1/4 cup (60 ml) tomato paste
• 4 cloves garlic, minced
• 2–3 cups (480–720 ml) chopped seasonal vegetables
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 4 cups (960 ml) chicken or vegetable stock
• 1 can (425g) diced tomatoes
• 2 cups (480 ml) water, or more as needed
• 2 bay leaves
• Salt and pepper, to taste
• 1 can (425g) white cannellini beans, rinsed and drained
• 1 cup (85g) small pasta, such as elbow
• 2 cups (60g) baby spinach
• 2–3 TBSP (30–45 ml) fresh basil or parsley, chopped, for garnish
• Parmesan cheese for serving
• Lemon wedges for serving
• Note on seasonal vegetables: Add vegetables based on cooking time—20 minutes: potatoes, cauliflower, celery root, parsnip, rutabaga, sweet potato; 10 minutes: broccoli, asparagus, cabbage, kale, green beans, zucchini, summer squash; 5 minutes: spinach, Brussels sprouts, frozen peas, or corn.

Instructions

1. 1

   Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, celery, and rosemary, and cook until the vegetables are softened but not browned, about 7 minutes. Season the vegetables with salt.

2. 2

   Add the tomato paste and cook for a minute or two (this helps eliminate that canned taste). Add the garlic and cook for about 30 seconds. Add the tomatoes with their juices and chicken or vegetable stock. Add the white cannellini beans and bay leaves. If you are using vegetables with a 20-minute cooking time, add them at this time. Let everything simmer for about 10 minutes. Add water as needed to ensure the vegetables are covered.

3. 3

   Add the pasta and your vegetables of choice with a 10-minute cooking time, such as zucchini, summer squash, and green beans, and simmer for about 10 minutes until they are tender. Add the spinach and cook until wilted, just about 5 minutes. Remove from heat and stir in the fresh herbs. Remove the bay leaf. Season to taste with salt and pepper.

4. 4

   Serve with fresh herbs and garnish with Parmesan, if desired.