This soup is for people who love tomatoes, veggies, and pasta. (Also, me). It's thick and chunky--rewarding in flavor--like a steaming bowl of Italian flavors surrounded by a savory, smoky broth, plus all the lovely vegetable textures. Flick over some freshly grated Parm, and you're set.
*Recipe is easily Vegan by substituting the Parm for nutritional yeast (or Vegan Parm) and using vegetable broth instead of chicken broth.
Notes: Olive oil is extra-virgin.
FIRE-ROASTED TOMATO MINESTRONE
Ingredients: 2 tbsp. olive oil, 1 small onion, 2 medium carrots, 2 stalks of celery, 2 tbsp. tomato paste, 1 tsp. sea salt, 1 tsp. pepper, 1 medium zucchini, 1 medium yellow squash, 2 tsp. minced garlic, 1 tsp. ground oregano, 1 tsp. dried basil, 2 (14-ounce) cans fire-roasted diced tomatoes, 5 cups chicken broth, 1 (14-ounce) can navy beans, 1 cup of cooked small pasta such as shells or orecchiette (1/2 cup dried), grated Parmesan cheese, and chili flakes for serving.
Serves 6-8.
1. Chop the onion and celery, and peel and chop the carrots. Heat the olive oil in a large, heavy-bottomed soup pot or dutch oven over medium heat until glossy. Add in the onion, celery, carrots, tomato paste, salt, and pepper, and cook for 10 minutes or so.
2. Meanwhile, chop the zucchini and yellow squash, then add it in with the minced garlic, oregano, and dried basil. Cook for 3-5 minutes, occasionally stirring.
3. Add in the diced tomatoes and their juices and the chicken broth. Bring to a boil, then turn down to simmer for 20 minutes.
4. Meanwhile, cook the pasta if necessary and drain. Drain and rinse the navy beans. Stir the beans and pasta into the soup and heat for a few minutes. Serve with grated Parmesan and chili flakes on the side. (Alternatively, stir in the beans and serve the pasta on the side as a topping along with the Parm and chili flakes.)
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