• Can be made ahead, cooled, covered and refrigerated for up to 3 days or frozen for up to one month. So double or triple the recipe to have leftovers and then have some to freeze! You can Add white beans and macaroni to make it more like a minestrone if desired.
• From
Ingredients
• 2 tbsp olive oil
• 1 onion, minced
• 2 ribs celery, chopped fine
• 2 carrots, peeled and chopped fine
• 2 garlic cloves, minced
• Salt
• 5 c. low-sodium vegetable broth
• 2 medium russet potatoes, scrubbed and chopped medium
• 1 14.5-oz can diced tomatoes with Italian seasonings, drained
• 1 c. frozen peas, thawed
• Pepper
• Optional: parmesan and pesto to garnish
• Optional: 1 can white beans (navy or cannellini) and macaroni pasta
Directions
1. Heat oil in a large pot over medium low heat until shimmering. Stir in the onion, celery, carrots, garlic and ¾ tsp salt. Cover and cook, stirring occasionally, until the vegetables are very soft, about 20 min.
2. Stir in the broth, potatoes, and tomatoes. Bring to a simmer and cook until potatoes are tender, about 15 min. Off the heat, add the peas. Let the soup stand for 2 min. Season with salt and pepper to taste.
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