Classic minestrone is a tasty crowd-pleaser, but this smoky minestrone recipe kicks up the flavor by adding a chipotle puree to give the soup an unexpected and delicious hint of spice. And with leeks, carrots, celery, zucchini, and greens all added to the mix,Smoky Minestrone is a great way to get more vegetables into your diet. We call that a win-win!
- 1 tablespoon olive oil
- 1 cup (4 ounces) finely chopped leek
- 1/2 cup (2 ounces) finely chopped carrot
- 1/2 cup (2 ounces) finely chopped celery
- 1 (28 ounce) can tomatoes
- 4 cups (32 ounces) no sodium added vegetable stock or chicken or beef
- 2 tablespoons (1 ounce) chipotle puree
- 3 ounces mini egg bows or other small pasta
- 8 cups (8 ounces) escarole/kale/Swiss chard/spinach, roughly chopped
- 1 1/2 cups (6 ounces) zucchini, large dice
- 1 (14 ounce) can cannellini beans, drained
- 2 tablespoons (1 ounce) pesto sauce
- Heat a large soup pot over medium heat. Add the oil and sauté the leek, carrot and celery until softened (about 3 minutes).
- Add the tomatoes, stock, chipotle and pasta. Break up the tomatoes. Season to taste with salt and pepper. Simmer until the pasta is done (about 10 minutes).
- Stir in the greens of choice, zucchini, cannellini beans and pesto. Cook until the greens are wilted and the zucchini is softened (about 5 minutes).
- Taste once more and adjust seasoning to taste.
- Divide among 6 bowls.
Yield: 6 servings | Total: 45 min
An exclusive Pasta Fits recipe.
Recipe and photo used with permission from:
National Pasta Association