Name: Minestrone with Winter Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 tablespoons Olive oil; 1 onion Yellow onion, diced; 2 carrots Carrots, diced; 1 parsnip Parsnip, diced; 2 cloves Garlic cloves, minced; 14 ounces Crushed tomatoes; 6 cups Low-sodium vegetable broth; 15 ounces Cooked canned cannellini beans, rinsed; 3/4 cup Dry small pasta; 2 cups Chopped kale, stems removed; 1 teaspoon Dried oregano

Description

Six bowls of tomato-broth winter-vegetable minestrone.

Ingredients

Scale

2 tablespoons Olive oil
1 onion Yellow onion, diced
2 carrots Carrots, diced
1 parsnip Parsnip, diced
2 cloves Garlic cloves, minced
14 ounces Crushed tomatoes
6 cups Low-sodium vegetable broth
15 ounces Cooked canned cannellini beans, rinsed
3/4 cup Dry small pasta
2 cups Chopped kale, stems removed
1 teaspoon Dried oregano

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Instructions

Heat 2 tbsp olive oil in a large pot. Soften one diced onion, two carrots and one parsnip about eight minutes; add two minced garlic cloves and cook briefly.
Add one 14-oz can crushed tomatoes, 6 cups vegetable broth, one drained rinsed 15-oz can cannellini beans and 1 tsp oregano. Simmer roughly 15 minutes until root vegetables are nearly tender.
Add 3/4 cup dry small pasta and cook to the package's tender endpoint, roughly eight to ten minutes. Stir in 2 cups chopped kale for the last few minutes until wilted.
Ladle six provisional bowls. Test pasta absorption, broth volume and root-vegetable tenderness; add a measured broth adjustment only after a trial.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Untested estimate: 10-minute aromatics, 15-minute vegetable simmer and 8–10-minute pasta finish; package pasta time varies.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Soups

Nutrition

Serving Size: One sixth of the pot