Minestrone

Method

1. Heat the 2 tbsp27 g olive oil in a large pot over medium. Cook the 1110 g diced onion and 2122 g diced carrots 7 minutes, until softening. Stir in the 4 cloves12 g garlic, minced, 2 tbsp32 g tomato paste, 1 tsp1 g dried basil, and 1 tsp1 g dried oregano and keep stirring 2 minutes, until the paste darkens a shade and smells sweet — caramelizing it here is what deepens the broth.
   • Extra-Virgin Olive Oil2 tbsp27 g(27 g)(2 tbsp)
   • Onion, diced1110 g(110 g)(1)
   • Carrots, diced2122 g(122 g)(2)
   • Garlic, minced4 cloves12 g(12 g)(4 cloves)
   • Tomato Paste2 tbsp32 g(32 g)(2 tbsp)
   • Dried Basil1 tsp1 g(1 g)(1 tsp)
   • Dried Oregano1 tsp1 g(1 g)(1 tsp)
2. Add the 2 cans (14.5 oz)822 g crushed tomatoes, 1 can (15 oz)253 g white beans, drained and rinsed, 2 cups178 g cabbage, shredded, 2 leaves0.4 g bay, and the 1 tbsp17 g bouillon dissolved in 6 cups water. Simmer 15 minutes.
   • Crushed Tomatoes2 cans822 g(822 g)(2 cans)
   • White / Cannellini Beans, drained and rinsed1 can253 g(253 g)(1 can)
   • Cabbage, shredded2 cups178 g(178 g)(2 cups)
   • Bay Leaves2 leaves0.4 g(0.4 g)(2 leaves)
   • Better Than Bouillon1 tbsp17 g(17 g)(1 tbsp)
3. Stir in the 1 cup96 g pasta and cook until just tender, about 10 minutes. Add the 1 cup85 g frozen spinach and 1 cup145 g frozen peas in the last 3 minutes.
   • Whole-Grain Pasta1 cup96 g(96 g)(1 cup)
   • Frozen Spinach1 cup85 g(85 g)(1 cup)
   • Frozen Peas1 cup145 g(145 g)(1 cup)
4. Fish out the bay leaves. Off the heat, stir in the 2 tbsp10 g nutritional yeast and the 1 tsp5.3 g balsamic vinegar, then season with salt, to taste.
   • Nutritional Yeast2 tbsp10 g(10 g)(2 tbsp)
   • Balsamic Vinegar1 tsp5.3 g(5.3 g)(1 tsp)
   • Sea Saltto taste

Kids: cook the pasta separately and add it to their bowls so it stays firm, not soup-soft.