| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 1 tbsp olive oil
- 2 onions diced
- 3 cloves garlic minced
- 5 carrots peeled and diced
- 1 Yukon gold potato peeled and diced
- 100 grams tomato paste one small container
- 4 plum tomatoes diced
- 1 can diced tomato 400 grams
- 1 can white beans 400 grams
- 4 cups broth
- 4 cups water
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 2 bay leaves
- 1 tbsp salt + 1-2 tsp
- freshly cracked black pepper
- 4 cups loosely packed fresh spinach
Ingredients
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Instructions
- In a large stock pot heat up the oil over a medium flame. Add in the onions and sauté until golden, around 5 minutes. Add in the garlic and sauté for 1-2 minutes, just until fragrant.
- Add in the carrots and potatoes and sauté for 10-15 minutes until they begin to soften. Add in the tomato paste and mix to coat everything. Allow to caramelize, around 2-3 minutes.
- Add in both kinds of tomatoes, beans, broth, water and all spices. Mix everything, cover and bring to a boil. Once boiling, reduce the flame and simmer for 30 minutes or until vegetables are to your desired tenderness.
- Add in the spinach and simmer for another 5 minutes or until serving. Tatse and adjust seasoning.
- Ladle into bowls with spinach matzo balls or classic Minestrone noodles or orzo.
