Minestrone Soup

This Minestrone Soup is the perfect vegan recipe for a chilly night, or any time of year. Packed with fresh vegetables, like  mushrooms, carrots and tomatoes, this soup is full of nutrients. This soup was made with greens from Lettuce Grow. Grow your own, or pick up your favorites at your local market.

This recipe comes to us from Chef Leslie Durso.

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Ingredients:

• 2 tbsp. olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 ribs of celery, chopped
• 4 oz. crimini mushrooms, sliced
• 1 Idaho potato, diced
• Pinch of red chili flakes (optional)
• Pinch of sea salt
• 6 cloves of garlic, chopped
• 6 cups vegetable broth
• 1/4 cup tomato paste
• 1/2 tsp dried oregano
• 1 can white beans, drained
• 4 Roma tomatoes, diced
• 1/8 lb. pasta cooked
• 2-3 cups chopped kale, spinach, swiss chard
• Fresh parsley and basil leaves to garnish

Directions:

1. In a large pot, heat the olive oil, onion, carrot, celery, mushrooms, potatoes, chili flakes, and salt. Sauté until the onions are barely soft, about 5 minutes.

2. Add in the garlic, vegetable broth, tomato paste, and oregano. Simmer until the potatoes can be pierced with a fork. Add the white beans, cooked pasta, Roma tomatoes, and greens.

3. Cook just till the greens wilt (2-3 minutes)

4. Serve topped with fresh herbs and crusty fresh bread