Vegetable Minestrone Soup

Makes 8-10 servings

If you’re in the mood for a lighter soup, but one that’s still chock full of colorful vegetables, and maybe some beans, this is your soup. The garlicky broth is filled with diced tomatoes, emerald-green spinach, ribbons of cabbage, bright orange carrots, creamy white beans and cute little ditalini pasta. It’s fantastic with some grated Parmesan cheese on top, and a nice chunk of crusty bread alongside doesn’t hurt, either.

ingredients

2 tbsp olive oil
1 large onion, chopped
1 cup celery, chopped (about 2 ribs)
1 cup carrots, chopped (about 2 carrots)
4 garlic cloves, minced
1 28-oz can diced tomatoes with their juice (I like Muir Glen Organic)
2 cans white beans, such as cannellini, great northern, or navy - drained and rinsed
8 cups water, vegetable stock or chicken stock
2 tsp salt
1/2 tsp ground black pepper
3 thyme sprigs
1 bay leaf
2-inch piece Parmigiano-Reggiano rind (optional)
1/2 head small green cabbage, thinly sliced
1 cup ditalini pasta (or other small chunky pasta)
1/2 cup chopped fresh parsley
10 oz baby spinach
2 tsp red wine vinegar

directions

1
Heat the olive oil over medium high heat in a large, heavy stockpot. Add the chopped onion, carrot, celery and garlic and saute until the onion softens, about 5-7 minutes. Add the can of diced tomatoes (with the juice), the drained and rinsed white beans, 8 cups water (or stock), 2 tsp salt, 1/2 tsp ground black pepper, thyme sprigs, bay leaf, sliced cabbage, and cheese rind (if you’re using it.) Bring to a boil then reduce the heat and simmer, covered, for 10 minutes.
2
Stir in the ditalini pasta and chopped parsley, and cook until the ditalini is done - about another 10 minutes. Stir the spinach into the soup until it’s wilted and bright green. Finally, add the red wine vinegar and stir to combine.
3
Taste and adjust the salt and pepper if needed. Serve with grated cheese on top.

Source: Eggs on Sunday