For some mothers, getting your child to eat vegetables is a challenge. When my son was eating pureed foods, making a mixed vegetable soup was my go-to on many occasions. Now, as my son enters pure toddlerhood, creativity is required. However, I decided to delve into my soup basics and create a minestrone soup from scratch. Thought I’d share the recipe with you below:
2 tablespoons olive oil 1/2 large onion, diced 4 cloves garlic, minced
2 stalks celery, diced
1.5 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper to taste
1 28 -ounce can no-salt-added diced tomatoes
5-6 cups low-sodium vegetable broth (OR water if you don’t have)
1 15 -ounce can small white beans, drained and rinsed
1 .5 cup ditalini or elbow pasta 1 cup fresh spinach
1/3 cup finely grated parmesan cheese (optional)
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until light or translucent, usually about about 4-5 minutes on medium heat. Add the garlic and cook 1 minute. Add the celery and carrot and cook until they begin to soften, about 7-8 minutes. Stir in the green beans, dried oregano and basil, 1 teaspoon salt, and pepper to taste; cook 5 more minutes.
Add the crushed tomatoes and the veg broth (or water) to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 8-10 minutes. Season with salt as to your taste. Upon serving, feel free to top with the parmesan and chopped basil.