Name: Italian Minestrone Soup
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 5 servings
Ingredients: 1 null onion (finely diced); 2 null carrots (finely diced); 2 stalks celery (finely diced); 2 cloves garlic (diced); 2 null bay leaves; 3 tbsp tomato paste; 1 null potato (diced into cubes); 4 cups vegetable broth (low sodium); 1 can cooked lentils; 1 can cannellini beans; 1 cup small pasta ((farfalline pastina)); 3 cups spinach (roughly chopped); 2 cups water; 2 tbsp extra virgin olive oil; null null salt (to taste); null null black pepper (to taste); null drizzle extra virgin olive oil; null null chopped fresh basil (or parsley); null null red pepper flakes; null null grated vegan parmesan cheese; null null crusty bread

Instructions

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1

In a large pot, add the extra virgin olive oil (2 tbsp), onion (1), carrots (2), stalks (2 celery) and leaves (2 bay). Add a good pinch of [salt] and sauté for mins (5) over medium heat until softened.
2

Add the cloves (2 garlic) and tomato paste (3 tbsp) and sauté for [3-5 mins] until fragrant and deep red.
3

Add the low sodium vegetable broth (4 cups), potato (1), water (2 cups) and cooked lentils (0.5 cup). Season well with [salt] and [black pepper], bring to a boil, then simmer on low-medium heat with the lid on for [15-20 mins].
4

Add the cannellini beans (1 can) and continue to simmer with the lid on for mins (5).
5

Optional: Remove cups (2) of soup, blend to a smooth puree, and return to the pot.
6

Add the small pasta (1 cup) and cook until al dente (usually about mins (7) for small pasta). Taste and adjust seasoning. Add [1-2 cups water] if broth is too thick.
7

When the pasta is almost cooked, add the roughly chopped spinach (3 cups) and stir through until wilted.
8

Remove and discard the leaves (2 bay). Serve bowls of Italian Minestrone Soup with an optional [drizzle of extra virgin olive oil], [grated vegan parmesan cheese], [black pepper] and/or [red pepper flakes]. Enjoy with [crusty bread].