Hearty Minestrone Soup
Serves: 6 to 8
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 large onion, chopped
  • 2 medium celery stalks
  • 6 cups low-sodium vegetable or chicken broth
  • ¼ cup tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 28 oz can (800 ml) diced tomatoes
  • 2 medium carrots
  • ⅓ lb sweet peas
  • 1 cup conchigliette (small shell-shaped pasta)
  • ¼ cup chopped fresh parsley
  • 1 dried bay leaf
  • Salt and pepper, to taste
  1. In a large stockpot, heat oil over medium high heat; add the onion and cook until translucent.
  2. Add garlic, celery and carrots and cook for about 5 minutes or until they begin to soften. Stir in dried oregano, basil, a pinch of salt and pepper.
  3. Pour the chicken/vegetable broth and diced tomatoes to the pot and bring to a boil. Reduce heat to medium low and simmer for 10 minutes. Add sweet peas and pasta and cook until pasta is done (usually around 10 minutes).
  4. Remove from heat, add fresh parsley and cover with a lid; let it rest for 5-10 minutes then serve.
Recipe by CookingGlory at http://www.cookingglory.com/recipes/meal-ideas/soups-stews/hearty-minestrone-soup/