Minestrone Soup with Cabbage Microgreens

Minestrone Soup with Cabbage Microgreens

Cold winter days call for a hearty, steaming bowl of soup. Minestrone is a wonderful way to pack in all kinds of vegetables (and clean out your fridge of odds and ends!). Cabbage microgreens add an additional burst of flavor and freshness, as well as a pop of green to contrast the lovely red of the tomato based broth. Top off with some shaved parmesan and serve with fresh bread for the perfect, cozy meal.

What you will need

• Carrot

• Celery

• Onion

• Fresh Garlic

• Chopped Vegetables

  Potato, squash, green beans, or peas would work well. This is a great chance to use up what you have in your fridge!

• Microgreens

  Cabbage pairs well with this soup, but other varieties would be delicious as well.

• Canned crushed, or diced tomato

  Store bought, or home canned.

• Tomato Paste

  Adds extra depth and richness to the broth.

• Parmesan cheese

• Olive oil

• Cooked Beans

  Choose a white bean such as Great Northern or Navy.

• Small Pasta

  Ditalini, orrechiette, elbow macaroni, or any other small variety.

• Salt, Pepper, Oregano, and Thyme

• Vegetable or bone broth

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, chopped

• 2 medium carrots, peeled and chopped

• 2 medium ribs celery, chopped

• ¼ cup tomato paste

• 2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)

• 4 cloves garlic, minced

• ½ teaspoon dried oregano

• ½ teaspoon dried thyme

• 1 large can (28 ounces) diced tomatoes, with their liquid (or 2 cups home canned tomatoes)

• 4 cups (32 ounces) vegetable or bone broth

• 2 cups water

• 1 teaspoon sea salt

• Freshly ground black pepper

• 1 cup ditalini, elbow macaroni, or another small pasta

• 1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 ½ cups cooked beans

• 2 cups baby spinach or kale

• 2 oz cabbage microgreens

• Freshly grated Parmesan cheese, for garnishing (optional)

Directions

1. Heat oil in medium sized pot or dutch oven. Add onion, carrot, celery, and salt, and cook, stirring constantly, until vegetables are tender, about 7 minutes. Add tomato paste, herbs, garlic, and other vegetables (except the kale and microgreens) and cook for 2-3 minutes.

2. Pour in broth and water, and bring to a simmer. Cook for an additional 10 minutes, or until everything is tender. While soup is simmering, I prefer to cook the pasta seperately, according to the package directions. (If you don’t want to dirty an additional pot, you can add the raw pasta with the other vegetable in step one, and cook it with everything else). Add kale, beans and cooked pasta. Stir and cook for a few minutes until heated through.

3. To serve, top each bowl with some freshly grated parmesan cheese, and a handful of fresh microgreens.

Serves 4-6