Sopa minestrone

Ingredientes

• 4 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 2 medium ribs celery, chopped
• 1⁄4 cup tomato paste
• 1 large potato, diced
• 4 cloves garlic, pressed or minced
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried thyme
• 1 large can diced tomatoes (800g)
• 1 litre chicken Stock
• 800 ml vegetable stock
• Salt to taste
• 2 bay leaves
• 1⁄2 teaspoon chilli flakes (add more foe a spicier soup)
• Freshly ground black pepper
• 1 cup orecchiette pasta
• 1 can cannellini beans
• 2 cups of baby spinach or chopped kale
• Freshly grated Parmesan cheese, for garnishing (optional)

Preparación

1. 1

   --- Steps ---

2. 2

   Warm olive oil in a large pot over medium heat. Once the oil is simmering, add the chopped onion, carrot, celery, tomato paste, and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.

3. 3

   Add the potato, garlic, oregano, and thyme. Cook until fragrant while stirring frequently, about 2 minutes.

4. 4

   Pour in the diced tomatoes and their juices, broth, stock, and water. Add salt, bay leaves, and chilli flakes. Season generously with freshly ground black pepper.

5. 5

   Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.

6. 6

   Cook for 15 minutes, then remove the lid and add the pasta, beans, and greens.

7. 7

   Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.

8. 8

   Remove the pot from the heat, then remove the bay leaves.

9. 9

   Taste and season with salt if needed and pepper.

10. 10

    Serve with toasted bread, I brushed some garlic butter onto Vienna bread and toasted under the grill, then finished with some freshly grated parmesan and parley.