Classic Minestrone Soup

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Ingredients

4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
¼ cup tomato paste
2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
4 cloves garlic, pressed or minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon fine sea salt
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
1 cup orecchiette, elbow or small shell pasta
1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans
2 cups baby spinach, chopped kale or chopped collard greens
2 teaspoons lemon juice
Freshly grated Parmesan cheese, for garnishing (optional)

1 bowl (made with potatoes and no Parmesan) per serving

As published by Cookie and Kate.

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