Goblin Minestrone Soup

By Valarie

Ingredients

• 2 Carrots
• 1 small Onion
• 1 small Leek, white part only
• 5 Brussels Sprouts
• 1 Garlic Clove
• 2 tablespoons Olive Oil
• 1 16 ounce can White Beans, rinsed
• 6 cups Organic Vegetable Broth
• 1 14 .5 ounce can diced Tomatoes
• 2 Bay Leaves
• 2 teaspoons Dried Oregano
• 1/4 teaspoon Ground White Pepper
• 1/4 teaspoon Salt
• 1/4 teaspoon Red Pepper Flakes (optional)
• 2 cups Uncooked Radiatore Pasta (about 5 ounces)
• 1 tablespoon Chopped Flat Leaf Parsley (optional)

Details

Servings 1
Cooking time 60mins
Adapted from abc.go.com

Preparation

Step 1

Prepare Vegetables:

Using a sharp knife or food processor, thinly slice Carrots and set aside (You should have about 1 cup). Chop the Onion (about 1 cup chopped) and Leek (about 1/2 cup chopped). Cut each Brussels Sprout in half lengthwise then cut crosswise into very thin slices to make chiffonade. Mince the Garlic.

Cook Vegetables:

Heat Olive Oil in a large soup pot over medium-high heat. Add Onion and Carrot and sauté, stirring often, for 3 minutes. Add Leek, Brussels Sprouts, and Garlic. Cook, stirring occasionally for an additional 2 minutes. Meanwhile, place Beans in a colander and rinse with running water.

Make Soup and Serve:

Add Vegetable Broth and undrained Tomatoes to the Vegetables. Stir in Bay Leaves, Oregano, White Pepper, Salt and Red Pepper Flakes (if desired). Cook for 5 minutes. Add Pasta and rinsed Beans. Bring to a boil over high heat. Reduce heat to medium-low and simmer for about 15 minutes or until Pasta is al dente (just tender to the bite). Carefully remove Bay Leaves. Ladle soup into bowls. Sprinkle with Parsley, if desired.