Italian vegetable soup Minestrone

• 2 tablespoons of olive oil;
• 1 organic “AUGA” onion;
• 2 cloves of garlic;
• 2 celery stalks;
• 2 organic “AUGA” carrots;
• 1 large organic “AUGA” potato;
• 1 can (400 g) chopped canned tomatoes;
• 6 glasses (1.5 liters) of chicken broth;
• 1 teaspoon of dried thyme;
• 1 teaspoon of dried oregano;
• 1 tablespoon of sugar;
• a pinch of salt;
• a pinch of freshly crushed black pepper;
• 300 g of organic “AUGA” red beans without brine;
• 1 glass (100 g) of pasta (eg. fusilli);
• 100 g of spinach;

For serving:

• fresh parsley;
• grated hard cheese;

Preparation:

1. Heat a large pot over a medium heat. Add the olive oil, add the chopped onion, finely chopped garlic cloves, celery stalks and carrots cut into small cubes of approximately equal size. Stir and heat for 5-7 minutes until the onions are soft.
2. Add the chopped potatoes, pour the canned tomatoes, broth, season with oregano, thyme, sugar, salt and pepper. Bring to a boil, reduce heat to low and cook for about 10 minutes until potatoes are soft.
3. Finally, add red beans and pasta to the pot. Cook for another 8-10 minutes (follow the instructions on the pasta package).
4. Season with an additional pinch of salt or pepper if necessary. Stir in the chopped spinach and heat for another minute.
5. Remove from heat and serve, serve with grated hard cheese and fresh chopped parsley.