Wednesday, March 2, 2011

Minestrone Soup!


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 (Swanson is good *note: Do not use chicken broth!*)

2 (15 ounce) cans red kidney beans, drained

2 (15 ounce) canssmall white beans or 2 (15 ounce) cans great northern 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 shell pasta


1 Heat three tablespoons of olive oil over medium heat in a large soup 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, carrot, 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 an additional 20 minutes or until desired consistency.

6 Makes about eight 1 1/2 cup servings.