Easy Dutch Oven Minestrone Soup — The First-Sunday-of-2019

The first New Year’s in three years with three at the table. Mama, Cody, me. Black-eyed peas Monday January first the way Grandma Carol taught us.

And the recipe Sunday was easy Dutch oven minestrone soup from Cookie and Kate. The Italian classic vegetable-and-bean-and-pasta soup, made in a Dutch oven on the stovetop. Carrots, celery, onion, garlic, tomatoes, cannellini beans, ditalini pasta, baby spinach, vegetable broth, herbs, parmesan rind for depth.

The math: vegetables $3, can of tomatoes $1.49, can of beans $0.79, ditalini pasta $0.89, parmesan rind from the freezer (saved from earlier wedges), spinach $1.99, herbs and broth from the kitchen. Total: about $8.16 for four meals. Cody had three bowls Sunday night.

The technique is the parmesan rind in the broth. The rind simmers in the broth for the cooking time and dissolves slowly into the soup, adding the salty umami depth that minestrone needs. Save your parmesan rinds in the freezer for soup. Mama said, eating, baby, the kitchen is in Italy now and I can taste it.

The recipe is below. The trick is the parmesan rind. Save your rinds.

Easy Dutch Oven Minestrone Soup

Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min | Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced into coins
• 2 stalks celery, chopped
• 1 medium zucchini, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) cannellini beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 cup small pasta (ditalini or elbow), uncooked
• 2 cups chopped fresh or frozen spinach
• Parmesan rind (optional, for depth)

Instructions

1. Sauté the aromatics. Heat olive oil in a large Dutch oven over medium heat. Add the onion and celery and cook for 4–5 minutes until softened. Add the garlic and cook another minute until fragrant.
2. Add the vegetables. Stir in the carrots and zucchini. Cook for 3 minutes, stirring occasionally, until they begin to soften at the edges.
3. Build the broth. Pour in the diced tomatoes (with their juices), vegetable broth, and water. Add the oregano, basil, smoked paprika, salt, pepper, and the Parmesan rind if using. Stir to combine.
4. Add the beans and simmer. Stir in both cans of rinsed beans. Bring the soup to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes to let the flavors develop.
5. Cook the pasta. Add the uncooked pasta directly to the pot. Simmer uncovered for 8–10 minutes, stirring occasionally, until the pasta is just tender. (Add a splash more water or broth if the soup thickens too much.)
6. Finish with greens. Stir in the spinach and cook for 2 minutes until wilted. Remove the Parmesan rind if used. Taste and adjust seasoning.
7. Serve. Ladle into bowls. Serve with crusty bread if you have it, plain if you don’t. It reheats beautifully for the next two to three days — the pasta will absorb more broth, so add a little water when reheating.

Nutrition (per serving)

Calories: 285 | Protein: 13g | Fat: 5g | Carbs: 48g | Fiber: 10g | Sodium: 620mg