Sometimes I feel like a hearty soup, especially when it’s cold outside. I found this recipe because I felt like eating soup but vegetable at the same time. So, minestrone was the answer. My family likes the soup. Here is what I found:
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 broth
1 (15 ounce) cans red kidney beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrot, julienned or shredded
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 pasta (shell, tubes, elbow macaroni, etc.)
1 sausage (optional)
Heat three tablespoons of olive oil over medium heat in a large soup pot.
Saute onion and garlic until onion begin to turn translucent. Add in sausage until it’s half cooked. Put in celery, green beans, and zucchini, and fry for 5 minutes.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Makes about eight 1 1/2 cup servings.
The result is very yummy. Try it yourself! Let the soup sit for overnight… the next day, it tastes so much better!