This amped-up spin on classic minestrone soup uses chipotle puree for smokey flavor and a suite of yummy veggies to take soup from so-so to so-good! This recipe comes to us from our friends at Pasta Fits.
Cooking Tip of the Week: Chipotle puree or sauce is commonly available in the Mexican foods section, but if you can’t find it, consider substituting 1 tbsp. of chipotle powder from the spice section. Taste as you go, though, because it’s hot!
Food for Thought: In the U.S., we often call this pasta shape bow-tie pasta because, well, it looks just like a bow tie! But the Italian word for this shape is farfalle, which comes from the Italian word for butterfly! Do you think this pasta shape looks more like a bow-tie or a butterfly? Or maybe both! Farfalle pasta is traditionally served with tomato or cream sauces, but also tastes great in soups like this one.
Family Dinner Conversation Starter: What is your favorite thing to do in the wintertime?
1 Tbsp. olive oil
1 cup / 4oz. finely chopped leek, well rinsed
1/2 cup / 2 oz. finely chopped carrot
1/2 cup / 2 oz. finely chopped celery
1 (28 oz.) can tomatoes
4 cups / 32 oz. no sodium added vegetable stock
2 Tbsp. / 1 oz. chipotle puree
3 oz. mini egg bows or other small pasta
8 cups/8 oz. escarole/kale/Swiss chard/spinach, roughly chopped
1 1/2 cups / 6 oz. zucchini, large dice
1 (14oz.) can cannellini beans, drained
2 Tbsp. / 1 oz. pesto sauce
Adult: Heat a large soup pot over medium heat. Add the oil and sauté the leek, carrot and celery until softened (about 3 minutes).
Together: Add the tomatoes, stock, chipotle and pasta. Break up the tomatoes.
Together: Season to taste with salt and pepper. Simmer until the pasta is done (about 10 minutes).
Together: Stir in the greens of choice, zucchini, cannellini beans and pesto. Cook until the greens are wilted and the zucchini is softened (about 5 minutes).
Together: Taste once more and adjust seasoning to taste. Divide between 6 bowls.