This is a *fantastic* vegetable soup, with a rich tomato broth. Definitely one of our favorites. Minestrone was traditionally made to use up leftover vegetables, so feel free to use any seasonal vegetables and greens you have on hand. I like to use zucchini during the first half of cooking, then toss in a half cup of (rinsed) frozen peas at the end. Recipe halved on 4/30/21, the original made way too much soup. Save a 8oz can of v8 tomato juice to add to the leftovers the next day (v8 tastes better than water, chicken broth or leftover vegetable broth.)

2 tablespoons extra-virgin olive oil, divided 1/2 medium yellow onion, chopped 1 medium carrot, peeled and chopped 1 medium rib celery, chopped 2 tablespoons tomato paste 1 cup chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work) 2 cloves garlic, pressed or minced 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1 can (15 ounces) diced tomatoes, with their liquid 4 cups (32 ounces) vegetable broth 1/2 teaspoon fine sea salt 1 bay leaf Pinch of red pepper flakes Freshly ground black pepper 1/2 cup small shell pasta 1 can (15 ounces) chickpeas or kidney beans 1 cup baby spinach, chopped kale or chopped collard greens Freshly grated Parmesan cheese, for garnishing (optional) For leftovers: 1 large can v8 tomato juice up to 1cup vegetable broth

Warm 2 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. Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes. 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. 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. 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. Remove the pot from the heat, then remove the bay leaves. Stir in the remaining tablespoon of olive oil. Taste and season with more salt and pepper if needed. Garnish bowls of soup with grated Parmesan, if you'd like. Leftovers: Store leftovers in fridge overnight. To reheat, place in a saucepan and add 1 large can v8 juice plus vegetable broth to desired consistency. Sprinkle in some more crushed red pepper flakes. Heat and serve.