Recipe of the Imperial Red Minestrone Soup, a delightful celebration of Italian flavors, brimming with a vibrant medley of garden-fresh vegetables simmered in a rich and aromatic tomato broth. Each spoonful offers a hearty and comforting taste, beautifully enhanced by herbs like basil and oregano, which infuse the soup with their fragrant essence. This rustic, colorful dish is not only a feast for the eyes but also a nourishing treat that warms the soul.
Cooking time:
30 minutes
Ingredients:
1 tbsp. olive oil
1 white or yellow onion, diced
2 stalks celery, diced
2 carrots, sliced
1 potatoes, diced into cubes
1 (28 ounce) can roasted crushed tomatoes
1 (15 ounce) can kidney beans
6 cups vegetable broth
1 tsp. Italian seasoning
1/2 tsp. red pepper flakes
3/4 tsp. salt
ground black pepper
8 ounces green beans
4 cups spinach
4 oz elbow noodles
grated parmesan
garlic bread
Recipe:
1. Heat olive oil in a large pot over medium-high heat. Add diced onions, celery, sliced carrots, and potatoes, sautéing for 5 minutes until the onions are tender.
2. Stir in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes, and season with salt and pepper to taste. Cover and let it simmer on medium-low heat for 15 minutes.
3. Mix in green beans, spinach, and pasta. Continue cooking uncovered for another 10 minutes, or until the pasta is al dente and the green beans are tender. Ladle the soup into bowls, topping each with a sprinkle of Parmesan cheese. Pair this soup with garlic bread.
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