Minestrone With Spring Vegetables

Name: Minestrone With Spring Vegetables
Ingredients: 2 quarts good-quality vegetable broth; 1 14.5-ounce can petite-diced tomatoes; 2 tablespoons olive oil; 1 large onion, cut into small dice; 1 celery stalk, cut into small dice; 1 peeled carrot, cut into small dice; 2 teaspoons Italian seasonings; 1/4 teaspoon hot red pepper flakes, or to taste; 2 cans (15 to 16 ounces each) small white beans, not drained; 8 ounces frozen green peas; 8 ounces coarsely chopped escarole; 1 cup ditalini (or any bite-size pasta); Sprinkle of salt and ground black pepper

13 ingredients

1 steps

Ingredients

2 quarts good-quality vegetable broth
1 14.5-ounce can petite-diced tomatoes
2 tablespoons olive oil
1 large onion, cut into small dice
1 celery stalk, cut into small dice
1 peeled carrot, cut into small dice
2 teaspoons Italian seasonings
1/4 teaspoon hot red pepper flakes, or to taste
2 cans (15 to 16 ounces each) small white beans, not drained
8 ounces frozen green peas
8 ounces coarsely chopped escarole
1 cup ditalini (or any bite-size pasta)
Sprinkle of salt and ground black pepper

Directions

1

{"0":"Microwave broth and tomatoes together on high until steaming (5 minutes).","2":"Heat oil over medium-high heat in a large pot. Add onions, celery, and carrots; saute till tender (5 minutes). Add Italian seasonings and red pepper; saute until fragrant (one minute).","4":"Add broth mixture and remaining ingredients; cover and bring to a simmer. Reduce heat to medium-low; continue to simmer, partially covered and stirring occasionally, until vegetables are soft and pasta is tender (15 minutes). Serves eight."}