Minestrone Soup
MAKE THIS WITH: Le Creuset Round Oven
Ingredients:
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
1 onion, chopped
3 garlic cloves, chopped
2 large carrots, diced
2 ribs celery, diced
2 small zucchini (green or yellow), diced
1 ½ cups (375 ml) squash, peeled, seeded and diced (such as butternut, acorn or unpeeled delicata)
2 tsp (10 ml) dried oregano
¼ to ½ tsp (1 to 2.5 ml) red pepper flakes
2 bay leaves
1 can (798 ml) crushed tomatoes
6 cups (1.5 litres) vegetable broth or water
½ lb (225 g) short pasta of your choice
¼ lb (115 g) green beans, cut into ½-inch (1 cm) pieces
1 can (540 ml) cannellini beans (or white kidney beans), rinsed and drained
1 cup (250 ml) leafy greens of your choice, chopped (such as Tuscan kale, baby spinach or Swiss chard)
Parmesan shavings, to taste
Small basil leaves, to taste (optional)
Directions:
In a Le Creuset Round Oven, heat the oil and butter over medium heat. Add the onion, garlic, carrots and celery. Cook until softened, about 7 minutes. Add the zucchini, squash, oregano, red pepper flakes and bay leaves. Season with salt and pepper. Cook for 2 minutes, stirring often.
Add the tomatoes and broth. Season with salt and pepper. Bring to a boil. Reduce the heat and simmer for 15 minutes.
Add the pasta, green beans and beans. Simmer for 10 minutes or until the pasta is al dente. Add the greens and simmer for 2 minutes or until tender.
Remove the bay leaves and adjust the seasoning. Garnish with Parmesan and basil leaves, if desired.