I put too many pasta shells in my batch of minestrone so I updated the recipe and copied the recommended amount from a similar online recipe. Anyway, it will be great reheated in a little extra broth.
Groovy Minestrone
*The recipe may look like a lot of ingredients and work but everything comes together very quickly and it is definitely worth the effort*
2 Tbs extra virgin olive oil
1/4 sweet onion
1 leek
2 carrots
2 celery stalks
1 zucchini
1 sweet potato
3 (compact) cups fresh baby spinach
1 cup frozen peas
1 can northern white beans (drained)
1 can diced fire-roasted tomatoes (slightly drained)
1 Tbs tomato paste
1 tsp garlic
1 tsp dried oregano
1 tsp paprika
1 tsp dried parsley
1/2 tsp italian seasoning
1/2 tsp dried sage
1 pinch chili flakes
2 (fresh) bay leaves
1 cup dry sherry
4 cups low sodium vegetable broth
1/2 cup small pasta shells
fresh Italian parsley for garnish
parmesan for garnish
Vegetable prep
Dice: onion, leek, carrots, celery, peeled sweet potato, zucchini... all veggies should be about the same size as the canned diced tomatoes and northern beans.
Soup
1. Heat a large pot/dutch oven over medium high heat.
2. Add olive oil.
3. Add leak and onion and cook until translucent then add a pinch of salt.
4. Add carrot, celery, dried herbs (except chili flakes), bay leaves and cook about 5 minutes until softened.
5. Add sweet potato, garlic, tomato paste and chili flakes and cook 2-3 minutes, until tomato paste is fragrant.
6. Deglaze the pot w/ dry sherry and scrape the bottom of the pot with a wooden cooking spoon.
7. Add canned northern beans and fire roasted tomatoes along with the zucchini.
8. When mixture is simmering add vegetable broth and turn heat up to high.
9. When soup is boiling, add in pasta, peas and spinach.
10. Reduce heat to medium/medium-low and simmer until pasta is cooked (about 15 minutes), cover pot with lid slightly askew. Add salt to taste.
11. Serve topped with chopped fresh Italian parsley and parmesan cheese.
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