Robust Minestrone Soup with Parmesan Rind and Italian Herbs

Robust Minestrone Soup with Parmesan Rind and Italian Herbs captures the essence of Italian comfort food. Packed with an array of vegetables, beans, and pasta, this hearty soup simmers in a rich broth infused with the umami goodness of Parmesan rind and a medley of Italian herbs. The deep, earthy flavors make this a delightful choice for chilly evenings or whenever there’s a craving for wholesome goodness. This soup looks great and tastes even better, offering a comforting meal that’s full of character and heart.

Ingredients

• 1 large parmesan rind
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 2 carrots chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 15 oz can kidney beans, drained and rinsed
• 1 15 oz can diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta, such as ditalini
• 2 cups fresh spinach

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrots. Cook for about 5 minutes until the vegetables are tender.
2. Mix in dried oregano, basil, and thyme, stirring to combine the flavors.
3. Add kidney beans, diced tomatoes, vegetable broth, and Parmesan rind. Stir well and bring the mixture to a boil.
4. Reduce heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld together.
5. Add the pasta to the pot and continue to simmer for another 10 minutes, or until the pasta is cooked to your liking.
6. Gently stir in fresh spinach and cook until wilted, about 2 minutes.
7. Before serving, remove the Parmesan rind from the soup. Garnish with freshly grated Parmesan cheese and a sprinkle of fresh herbs, if desired.

Keywords: Wholesome, Hearty, Beans, Vegetables, Italian

Spice Rack: Dried Oregano, Dried Basil, Dried Thyme

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