Saucepan@saucepan · Shared this recipeFollowItalian · sauceItalian Minestrone Soup (Longevity Soup)A hearty Italian vegetable soup with beans, lentils, pasta, and spinach, simmered in a flavorful broth.total45 minprep5 mincook40 minservings5Original recipe on cookingwithayeh.comKeep this recipeAdd a copy of Italian Minestrone Soup (Longevity Soup) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients5 servingsBack to 5 servings1 onion finely diced2 carrots finely diced2 celery sticks finely diced2 garlic cloves diced2 bay leaves3 tbsp tomato paste1 potato diced into cubes4 cup vegetable broth - I've used low sodium0.5 cup dried lentils or 1 can cooked lentils1 can cannellini beans or preferred beans, 15oz / 400g1 cup small pasta - I've used farfalline pastina, 4.5oz / 125g3 cup spinach - roughly chopped2 cup water2 tbsp extra virgin olive oilSalt and black pepper to taste*Optional parmesan cheese rind, omit for vegan recipeDrizzle of extra virgin olive oilChopped fresh basil or parsleyBlack pepper and / or red pepper flakesGrated parmesan cheese or pecorinoCrusty breadStepsClear checksTap an ingredient or step to check it off.1Step 1: In a large pot, heat the olive oil over medium heat. Add the onions, carrots, celery, and bay leaves. Season with a good pinch of salt and sauté for 5 minutes, until the onions are translucent and the vegetables are starting to soften.2Step 2: Add the garlic and tomato paste. Sauté for 3-5 minutes until fragrant and the tomato paste turns a deep dark red color.3Step 3: Add the vegetable broth, potato, parmesan rind (if using), 2 cups of water, and dried lentils (if using canned, wait until the next step). Season well with salt and pepper. Bring to a boil, then reduce to a low-medium heat, cover, and simmer for 15-20 minutes.4Step 4: Add the canned beans and canned lentils (if using). Continue to simmer with the lid on for 5 minutes.5Step 5: Optional: Remove 2 cups of the soup and blend in a blender until smooth.6Step 6: Pour the puree back into the pot. Add the pasta and cook until al dente (about 7 minutes for small pasta). Taste for seasoning. If the broth is too thick, add 1-2 cups of water if needed.7Step 7: When the pasta is almost fully cooked but still al dente, add the spinach and stir through. Cook for a few minutes until wilted.8Step 8: Remove and discard the bay leaves and parmesan rind. Serve the soup in bowls with an optional drizzle of olive oil, parmesan, black pepper, and enjoy!getsaucepan.com/r/ad49a4a1-b1f6-4ca6-aeda-8dac5aa1e337 · Original: https://cookingwithayeh.com/italian-minestrone-soup/
