Comforting Minestrone

Ingredients

Extra virgin olive oil
1 cup of dry ditalini pasta (or any small pasta)
6 cups of organic/free-range chicken broth
5 larger or 7 small garlic cloves, sliced thinly
1 large yellow onion (or two small onions), roughly chopped
1 1/2 cup carrots, diced (I use the baby carrots — they’re easier to prep)
1 tsp chopped fresh rosemary
1 tsp dried oregano
1 14-oz can cannellini beans, drained and rinsed
1 14-oz can petite diced tomatoes
3 large zucchini, chopped
1 large russet potato, chopped
1 sweet potato, chopped
1 TBSP tomato paste
1 dried or fresh bay leaf
Freshly grated parmesan cheese (for garnish)

Directions:

Cook the ditalini pasta until al dente, as directed on package. Drain, rinse then toss with a drizzle olive oil and set aside. Put the chicken broth in a separate pot and bring it to a simmer over medium/low heat.
In a large dutch oven, heat enough olive oil to coat the bottom (a couple of tablespoons should do), add the garlic and cook just for a minute on medium-high. DON’T burn it!! Reduce heat to medium and add the carrots and onions. Cook until the veggies are soft and the onion is transparent, but not browned. Add the rosemary and oregano and a pinch of salt. Turn the heat to high and add the cannellini beans, diced tomatoes, sweet potato, russet potato and zucchini. Add the warmed chicken stock, tomato paste and bay leaf and bring to a gentle boil. Turn heat down and simmer until all the veggies are tender. Salt and pepper to taste. Right before serving, add the pasta and remove the bay leaf. Sprinkle each serving with freshly grated Parmesan cheese if you like. And serve with crusty whole grain bread.

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