Minestrone Soup


Serves: 8

This soup is sure to warm your soul with its savory flavor and wonderful aroma.

Dovetailing Tip: Ladle cooled leftover soup into serving size bowls with lids. Next day lunch is ready to grab and go.

Dovetailing Tip: Grab the bag of chopped zucchine that was prepared on Meal 4 day.


Prep Time:
Cook Time:
Total Time:

Ingredients:

3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped or diced zucchini
1/2 cup frozen cut italian cut green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups organic vegetable or chicken broth
2 (15-ounce) cans red kidney beans, drained
2 (15-ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
1 (14-ounce) can diced tomato
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

Directions:

Heat three tablespoons of olive oil over medium heat in a large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

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.

Source: food.com



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