Minestrone Soup!

Here's how I do Minestrone soup ... with a secret ingredient! Check out the video, more parts are coming soon!

Post by Lizzie Marie Cuisine.

The Recipe

My secret ingredient makes this dish “souper” savory.

Serves 4+

• 3 cups all-natural, low sodium chicken broth
  
• 1 28-ounce can all-natural diced tomatoes
  
• 2 carrots, chopped
  
• 1 celery stalk, chopped
  
• 1 cup onion, chopped
  
• 1 cup ditalini pasta, uncooked
  
• 1/2 bag fresh, baby spinach or 4 stalks fresh kale, rinsed, pulled off stalk and torn into bite sized pieces
  
• 2 tablespoons extra virgin olive oil
  
• 1 teaspoon dried thyme
  
• 1/2 teaspoon dried sage
  
• 2 bay leaves
  
• Sea salt and pepper, to taste
  
• Parmesan reggiano cheese (the real deal, not from a cardboard can)
  
• SECRET INGREDIENT: The rind of Parmesan reggiano cheese, about 4 inch piece

Heat olive oil over medium heat in a large pot and sauté onions and celery until translucent. Add broth, tomatoes, carrots, thyme, sage, bay leaves, a few pinches of salt/pepper, and cheese rind to pot. Bring to a boil then reduce heat to low and cover pot. Slow cook for at least 1 hour. 30 minutes prior to serving, add pasta and fresh greens (spinach or kale). Before serving, remove rind and bay leaves.