Minestra
Rustic Italian vegetable soup with tender pasta and white beans in a light tomato broth. Done in one pot, ready to eat in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 9g
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 can (14.5 oz) canned diced tomatoes
- 1 can (15 oz) canned white beans, drained
- ¾ cup small pasta (ditalini or elbow)
- 2 cups fresh spinach or kale, chopped
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion and cook, stirring often, until soft and fragrant, about 3 minutes.
- 2
Pour in diced tomatoes with their juice and 3 cups water. Stir in white beans and bring to a simmer over medium-high heat.
- 3
Add pasta and a pinch of salt. Simmer uncovered, stirring occasionally, until pasta is al dente, about 10 minutes.
- 4
Stir in chopped spinach and cook until wilted, about 1 minute. Taste and adjust salt and pepper.
- 5
Serve hot in bowls. Drizzle with olive oil if desired.
Tools you’ll need
- large pot (4–5 quart)
- wooden spoon
- measuring cups and spoons
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