A rustic, comforting minestrone-style soup packed with vegetables, white beans, crushed tomatoes, and small pasta. Finished with Della Terra Herbes de Provence Olive Oil for a fragrant, savoury base.
Prep: 15 minutes
Cook: 30 minutes
Makes: 6 servings
Ingredients
- 2 tsps Della Terra Herbes de Provence Olive Oil
- 1 1/2 tsp crushed garlic
- 1 medium leek, sliced
- 1 cup thinly sliced carrots
- 1 cup sliced celery
- 1 cup diced potato
- 4 cups chicken broth
- 1 can (19 oz) crushed tomatoes
- 1 1/2 cups canned white kidney beans, drained
- 1 bay leaf
- 1 1/2 tsp dried basil
- 1 tsp dried oregano
- 1/3 cup small pasta (Ditali, baby shells, or any small pasta of your choice)
Directions
Heat Della Terra Herbes de Provence Olive Oil in a large nonstick saucepan over medium heat.
Add garlic, leek, carrots, and celery and sauté until softened.
Stir in potatoes, broth, crushed tomatoes, beans, bay leaf, basil, and oregano.
Cover and simmer over medium heat for about 20 minutes, or until potatoes are tender.
Add pasta and cook for 10 minutes, or until pasta is fully cooked.
Remove bay leaf and serve hot.