Minestrone

Amy Herald

By
@Meave

Amazing minestrone! Vegetable broth can be used instead of chicken broth to make this dish vegetarian. This soup can be prepared ahead of time and frozen in air tight containers for up to 2 or 3 months. To prepare from frozen, thaw soup and pour into pot. Bring just to boil. Reduce heat and simmer 10 minutes.


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Comments:

Serves:

10-12

Prep:

5 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

2 can(s)
(14 oz) diced tomatos with basil & garlic (italian style)
1 can(s)
(6 oz) tomato paste
2 can(s)
(46 oz) chicken broth
1 can(s)
(15 oz) dark red kidney beans
1 can(s)
(15 oz) pinto beans
1 can(s)
(15 oz) white beans
1 can(s)
(15 oz) garbanzo beans (chic peas)
2
carrots peeled and rinsed
2
stalks celery, sliced
2 c
dry mini shell pasta
1 pkg
(9 oz) frozen chopped spinach, thawed
1 c
fresh, shredded parmesan cheese
1/4 c
chopped, fresh parsley

Directions Step-By-Step

1
Drain and rinse all the beans and set aside.
2
In a large soup kettle or dutch oven, add tomatoes, paste, chicken broth, carrots and celery. Simmer over medium low heat for about 35 minutes. Add pasta to pot and simmer another 10 mintues or until pasta is cooked.
3
Add all the beans and the spinach to the soup and simmer another minute until warmed through. Salt & pepper to your taste.
4
To serve, ladle into soup bowls and sprinkle with a little grated fresh parmesan and fresh chopped parsley.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Italian
Hashtags: #beans, #Tomato, #minestrone