Minestrone Soup "vegetarian classic"
Holly
ingredients
- 3 tablespoons olive oil
- 1 cup minced white onion (about 1 small onion)
- 1/2 cup chopped zucchini
- 1/2 cup frozen cut Italian green beans
- 1/4 cup minced celery (about 1/2 stalk)
- 4 teaspoons minced garlic (about 4 cloves)
- 4 cups vegetable stock (Swanson is good)
- 2 15-ounces cans red kidney beans, drained
- 2 15-ounce cans small white beans
- or great northern beans, drained
- 1 14-ounce can diced tomatoes
- 1/2 cup julienned or shredded carrot
- 2 tablespoons minced fresh parsley
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 3 cups hot water
- 4 cups fresh baby spinach
- 1/2 cup small seashell pasta
directions
- 1
1. Heat two tablespoon olive oil over medium heat in a large saucepan or stock pot. Sauté onion, zucchini, green beans, celery and garlic in the oil for 5 minutes or until onions begin to turn translucent.
- 2
2. Add stock to pot, plus drained beans, tomatoes, carrot, spices, and hot water. Bring soup to a boil, then reduce heat and simmer for 20 minutes.
- 3
3. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired soupy thickness.
- 4
Makes about eight 1 1/2-cup servings.
Source: Holly
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