Recipe: Minestrone Soup

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November 16, 2009 by  
Filed under 16+ Ingredients, Beans Recipes, Heidi

minestrone_soupIngredients

  • 3 tablespoons olive oil
  • 1 c. minced onion (about 1 small onion)
  • 1/2 c. chopped zucchini
  • 1/2 c. frozen cut Italian green beans
  • 1/4 c. minced celery (about 1/2 stalk)
  • 4 tsp. minced garlic
  • 4 cups vegetable broth
  • 2 (15 oz) cans red kidney beans, drained
  • 2 (15 oz) cans small white beans or great Northern beans, drained
  • 1 (14 oz) can diced tomatoes
  • 1/2 c. carrots, julienned or shredded
  • 2 tablespoons minced fresh parsely
  • 1 1/2 tsp. dried oregano
  • 1 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried basil
  • 1/4 tsp. dried thyme
  • 4 cups hot water
  • 4 cups fresh baby spinach (optional)
  • 1 cup small shell pasta

Instructions

  1. Heat 3 tablespoons olive oil over medium heat in a large stock pot.
  2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  3. Add vegetable broth to pot, plus drained tomatoes, beans, carrots, hot water, and spices.
  4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  5. Add spinach leaves and pasta and cook for additional 20 minutes or until desired consistency.
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