Minestrone

A tasty, healthy recipe from Woman’s Day magazine.  I vary it slightly by using the entire can of tomato paste, leaving out the cabbage and adding less baby spinach.

2 tbsp olive oil
1 large onion, chopped
2 large cloves garlic, finely chopped
2 tbsp. tomato paste
4 carrots, peeled and sliced ¼ inch thick
2 stalks celery, sliced ¼ inch thick
1 russet potato, peeled and cut into ½ inch pieces
6 sprigs fresh thyme (optional)
½ small head savoy cabbage, quartered and cut into 1 inch thick strips
1 cup ditalini
1 15.5 oz can white beans, rinsed
2 cups baby spinach
salt and pepper
Parmesan cheese

Heat the oil in a large pot over medium heat.  Add the onion, season with salt and pepper and cook, uncovered, stirring occasionally until very tender, 8 to 10 minutes.  Stir in the garlic and cook for 1 minute.  Add the tomato paste and cook, stirring, for 2 minutes.

Add the carrots, celery, potato, thyme (if using) and 8 cups water and bring to a boil.  Reduce heat and simmer for 10 minutes.  Add the cabbage and simmer until the vegetables are tender, 10 or 12 minutes more.

Meanwhile, cook the pasta according to package directions.

Discard the thyme.  Stir the pasta and beans into the soup and cook until beans are heated through, about 3 minutes. Remove from heat and add the spinach, folding until beginning to wilt.  Serve with Parmesan cheese.