Easy Minestrone Soup with Seasonal Twists

By bdeedman

Add 8oz butternut squash and shredded savoy cabbage in winter
8oz frozen green peas and coarsely chopped escarole in spring
8oz each zucchini, medium dice and spinach, stemmed and coarsely chopped in summer
8oz bite-sized cauliflower and broccoli rabe, trimmed and coarsely chopped

Ingredients

• 2 Tbs. olive oil
• 1 each: large onion, celery stalk and peeled carrot, cut into small dice
• 2 tsps. Italian seasoning
• 1/4 to 1/2 tsp. hot red pepper flakes
• 2 quarts vegetable broth
• 1 can (14.5 ounces) petite diced tomatoes
• 2 cans (15 or 16 ounces each) small white beans, undrained
• 1 cup ditalini or other small, tubular pasta
• 1 pound seasonal vegetables (see variations below)
• Salt and black ground pepper
• Optional: Parmesan cheese

Details

Servings 8

Preparation

Step 1

Heat oil over medium-high heat in a large pot. Add onions, celery and carrots; saute until tender, about 5 minutes. Add Italian seasoning and red pepper flakes; saute until fragrant, about a minute longer. Add remaining ingredients. Cover and bring to a simmer.

Reduce heat to medium-low; continue to simmer, partially covered and stirring occasionally, until vegetables are soft and pasta is tender, about 15 minutes longer. Adjust seasonings, including salt and pepper, to taste.