Ligurian Minestrone

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 1 large onion, finely chopped
• 1 large garlic clove, minced
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 1 medium russet potatoes or 1 medium idaho potato, peeled and diced
• 1 medium zucchini, diced
• 1 cup canned chopped tomato, with juices
• 4 cups defatted chicken broth or 4 cups vegetable broth
• 1/4 cup short macaroni (such as tubetti or ditalini)
• 4 cups packed thoroughly rinsed roughly chopped spinach leaves (about 5 oz.)
• 1/2 cup chopped fresh basil
• salt
• fresh ground black pepper
• 2 tablespoons freshly grated parmigiano-reggiano cheese

Recipe

• 1 heat the oil in a heavy 4-quart saucepan over med-high heat.
• 2 add the onion, garlic, carrot, and celery and cook until they begin to soften, 2-3 minutes.
• 3 add the potato and zucchini and stir well to combine.
• 4 stir in the tomatoes and broth, turn the heat to high and bring to a boil.
• 5 decrease heat to med-low, partially cover the pan, and simmer, stirring occasionally, for 30 minutes.
• 6 add the macaroni and cook, stirring frequently to prevent it from sticking to the bottom, until it is tender, about 10 minutes.
• 7 add the spinach and basil, stir well to combine, and cook 5 minutes longer.
• 8 season with salt and pepper to taste.
• 9 serve with cheese.