Rustic Caramelized Onion Minestrone

Ingredients

  • 2 tbsp Olive Oil
  • 1 Onion large, halved and sliced
  • ½ tsp Salt
  • 4 Garlic cloves, minced
  • 8 Cup Vegetable Stock
  • 1 Fire Roasted Tomatoes 15 oz can, including liquid
  • 1 Cannellini Beans 15.5 oz can, drained and rinsed
  • 2 Russet Potatoes large, peeled and cut into 1" cubes
  • 2 Carrots peeled and chopped into 1" pieces
  • 2 Celery stalks, diced
  • 1 ½ tbsp Italian Seasoning dried
  • ½ tsp Black Pepper
  • 2 Cup Green Beans fresh, trimmed and cut into 1" pieces
  • 1 Cup Green Peas fresh or frozen

Instructions

  1. 1Heat oil over medium-high heat in a soup pot. Add onions and pinch of salt. Cook, stirring frequently for 5 minutes.
  2. 2Reduce heat to medium-low and continue cooking the onions, stirring occasionally, until they are very soft and light brown in color, 20-30 minutes.
  3. 3Add garlic and stir until fragrant.
  4. 4Pour vegetable stock into the pot slowly, stir to scrape up and incorporate brown bits from the bottom of the pan.
  5. 5Stir in tomatoes, Cannellini beans, potatoes, carrot, celery, and seasonings. Bring mixture to boil, then reduce heat to low.
  6. 6Simmer uncovered for 25–30 minutes, stirring occasionally.
  7. 7Add green beans and peas. Stir well, and continue cooking for another 15 minutes.
  8. 8Ladle into bowls, and serve with an optional side of crusty bread.