Three Farm Daughters
After a few days of turkey dinner re-runs with all the trimmings under our belts, a little something lighter always goes down a treat. And while this traditional Italian Minestrone doesn’t exactly scream Thanksgiving - we always find that a few days into the rich food feast, we’re ready to brighten up the menu.
This lively soup is packed with punchy tomato flavor, perfect to wake up the palate and get the digestion cranking again after our turkey comas.
With vitamin-rich veggies front and center, it’s still hearty and comforting enough to warm a crowd after a brisk evening stroll. Tender elbow macaroni makes it a meal, but feel free to throw in that ham bone for extra holiday flair and savory goodness.
Just add a hunk of crusty bread slathered with butter, and you’ll still have room for a slice of pie after!
¾ cup Three Farm Daughters Penne
2 tbsp Olive Oil
1 medium Onion, diced
2 Carrots, roughly chopped
1 stalk Celery, roughly chopped
1 Zucchini, diced
1 Summer Squash, diced
2 cloves Garlic, minced
½ cup Green Beans, sliced
1 can Kidney Beans, drained & rinsed
1 x 28oz can Crushed Tomatoes
4 cups Vegetable or Chicken Stock
1 Bay Leaf
2 tsp Italian Seasoning
Pinch of Crushed Red Pepper Flakes
½ cup Baby Spinach, chopped
Zest of ½ a Lemon
Grated Parmesan Cheese, to taste
Add olive oil to a large pot and warm over medium heat.
Add onions, celery, carrots and season with salt and pepper. Saute for 5 min and then add zucchini, summer squash, garlic, and green beans. Cook for an additional 5 min while stirring occasionally.
- Add beans, tomato paste, crushed tomatoes, stock, bay leaf and seasonings. Cover and simmer for 20 min.
- Stir in pasta and cook, uncovered, for 10 minutes or until pasta is tender. Add salt and pepper to taste.
- Finish with chopped spinach and lemon zest. Ladle soup into bowls and garnish with grated parmesan cheese.