Minestrone With Spring Vegetables

• 2 quarts good-quality vegetable broth
• 1 14.5-ounce can petite-diced tomatoes
• 2 tablespoons olive oil
• 1 large onion, cut into small dice
• 1 celery stalk, cut into small dice
• 1 peeled carrot, cut into small dice
• 2 teaspoons Italian seasonings
• 1/4 teaspoon hot red pepper flakes, or to taste
• 2 cans (15 to 16 ounces each) small white beans, not drained
• 8 ounces frozen green peas
• 8 ounces coarsely chopped escarole
• 1 cup ditalini (or any bite-size pasta)
• Sprinkle of salt and ground black pepper

1. Microwave broth and tomatoes together on high until steaming (5 minutes).
2. Heat oil over medium-high heat in a large pot. Add onions, celery, and carrots; saute till tender (5 minutes). Add Italian seasonings and red pepper; saute until fragrant (one minute).
3. Add broth mixture and remaining ingredients; cover and bring to a simmer. Reduce heat to medium-low; continue to simmer, partially covered and stirring occasionally, until vegetables are soft and pasta is tender (15 minutes). Serves eight.

vegetable broth, petitediced, olive oil, onion, celery stalk, carrot, italian seasonings, hot red pepper, white beans, green peas, escarole, ditalini, salt

Taken from www.epicurious.com/recipes/member/views/minestrone-with-spring-vegetables-50183658 (may not work)