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Minestrone Soup

Ingredients

  • 1 tsp extra virgin olive oil
  • 1 tbsp butter
  • 2 cups water
  • 2 tsp vegetable Better Than Bouillon
  • 32 oz vegetable stock (4 cups)
  • 1/2 medium onion diced
  • 2 or 3 cloves garlic minced
  • 1 large carrot medium diced
  • 1 celery stalk including the leaves small diced
  • 1 small zuchinni half moon cut
  • 1 large yukon gold potato medium diced
  • 1 1/2 tbsp tomato paste
  • 1 can great northern beans rinsed (or any other white bean)
  • 1 cup green beans chopped (frozen, fresh, or canned)
  • 1 cup rotini pasta
  • 2 cups fresh spinach cleaned and roughly chopped
  • 1 tsp balsamic vinegar
  • Ground black pepper
  • 1 tsp sea salt
  • 4 tbsp parmesan reggiano
  • Grated parmesan reggiano for serving

Instructions

  • Warm oil and butter in stockpot over medium heat. Add the onions, carrots, celery and sprinkle with salt. Stir till they start to soften and the onions are transparent, about 6 minutes.  
  • Add the tomato paste, zucchini, garlic, and potatoes. Cook 2 more minutes, stirring frequently.  
  • Pour in the vegetable stock and water. Add the boullion to the soup—turn the heat to high and let it come to a boil. Turn the heat down to a simmer. Stir to help blend the paste and bouillon.
  • Season the soup with the black pepper and balsamic vinegar. Cover and let simmer on low for 15 minutes.  
  • Add the pasta, beans and spinach at this point. Let the soup cook uncovered till the pasta is done. About 12 minutes. 
  • Stir in the parmesan cheese. Taste and add more water, if too strong, or seasoning if needed. Serve.

Notes

Suggested to serve with—grated parmesan, lemon slice, parsely, bread or crackers.
To make it vegan leave off the cheese and use eggless pasta.  Make sure the bouillon is the vegan certified one.