Ingredients:
2 quarts vegetable broth
1 14.5oz can petite-diced tomatoes
2 Tbsp olive oil
1 large onion, cut into small dice
1 celery stalk, cut into small dice
1 peeled carrot, cut into small dice
2 tsp Italian seasonings
1/4 tsp hot red pepper flakes, or to taste
2 cans 16oz small white beans, not drained
8oz frozen green peas
8oz coarsely chopped escarole
1 cup ditalini (or any bite-size pasta)
Sprinkle of salt and ground black pepper
1 14.5oz can petite-diced tomatoes
2 Tbsp olive oil
1 large onion, cut into small dice
1 celery stalk, cut into small dice
1 peeled carrot, cut into small dice
2 tsp Italian seasonings
1/4 tsp hot red pepper flakes, or to taste
2 cans 16oz small white beans, not drained
8oz frozen green peas
8oz coarsely chopped escarole
1 cup ditalini (or any bite-size pasta)
Sprinkle of salt and ground black pepper
Directions:
Microwave broth and tomatoes together on high until steaming (5 minutes).
Heat oil over medium-high heat in a large pot. Add onions, celery, and carrots; saute till tender (5 minutes). Add Italian seasonings and red pepper; saute until fragrant (one minute).
Add broth mixture and 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 (15 minutes).
Serves eight.
http://www.runnersworld.com/recipes/minestrone-spring-vegetables
Microwave broth and tomatoes together on high until steaming (5 minutes).
Heat oil over medium-high heat in a large pot. Add onions, celery, and carrots; saute till tender (5 minutes). Add Italian seasonings and red pepper; saute until fragrant (one minute).
Add broth mixture and 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 (15 minutes).
Serves eight.
http://www.runnersworld.com/recipes/minestrone-spring-vegetables
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