Panoramica

Ingredienti

• extra-virgin olive oil, divided4 cucch.
• medium yellow onion, chopped1 pz
• medium carrots, peeled and chopped2 pz
• medium ribs celery, chopped2 pz
• tomato paste0.25 tazza
• chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)2 tazza
• cloves garlic, pressed or minced4 pz
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)1 pz
• (32 ounces) vegetable broth4 tazza
• water2 tazza
• fine sea salt1 cucch.
• Pinch of red pepper flakes
• Freshly ground black pepper
• red lentil pasta1 tazza
• can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 1/2 cups cooked beans1 pz
• baby spinach, chopped kale or chopped collard greens2 tazza
• lemon juice2 cucch.

Passaggi

1. 1

   Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes. 2. Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes. 3. Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper. 4. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1" gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer. 5. Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender. 6. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about 1/4 teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you'd like.