Here’s a lighter take on minestrone from Dierbergs School of Cooking Manager Sally Bruns. Plenty of colorful vegetables and sunny Italian flavors make this satisfying soup a meal in a bowl.
1 teaspoon olive oil
1/2 cup finely diced shallot
2 cloves garlic, minced
1 box (32 ounces) reduced-sodium chicken or vegetable broth
1 can (14.5 ounces) diced no-salt-added tomatoes
1 can (14.5 ounces) cannellini beans, rinsed and drained
1 teaspoon dried rosemary, crushed
Dash crushed red pepper flakes
1 cup tri-color corkscrew pasta
3 cups baby spinach
Freshly ground black pepper
In large saucepan, heat olive oil over medium-high heat. Add shallot and garlic; cook stirring occasionally until shallot wilts, about 3 to 4 minutes. Add broth, tomatoes, beans, rosemary, and red pepper flakes; bring to a boil. Stir in pasta; return to a boil. Reduce heat and simmer until pasta is tender, about 12 minutes. Remove from heat; stir in spinach. Season with black pepper. Ladle into bowls.
Makes 4 servings
Servings: Per servingCalories: