Name: Dill Minestrone Soup
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1 cup small pasta shells; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 medium onion, finely chopped; 4 ounces Canadian bacon, finely chopped; 2 cloves garlic, finely chopped; 1 teaspoon Worcestershire sauce; 1/3 cup chopped fresh dill; 8 cups precut mixed vegetables; 4 cups low-sodium chicken broth; Freshly ground pepper; 1/3 cup sour cream; Paprika, for topping; Whole-wheat rolls, for serving (optional)

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and rinse under cold water. Transfer to a bowl; drizzle lightly with olive oil and set aside.
Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the onion, Canadian bacon, garlic, Worcestershire sauce and half of the dill and cook, stirring occasionally, until the onion is soft and slightly golden, 6 to 8 minutes.
Add the mixed vegetables and 1/4 cup water to the pot; cover and cook until beginning to soften, 4 minutes. Add the broth, 2 cups water, 1 teaspoon salt, and pepper to taste. Bring to a high simmer and cook, uncovered, until the vegetables are tender, 12 to 15 more minutes. Stir in the pasta and the remaining dill; season with salt and pepper.
Divide the soup among bowls. Top with the sour cream and sprinkle with paprika. Serve with rolls.

Photograph by Christopher Testani

Courtesy of Food Network Magazine

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Dill Minestrone Soup

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