Minestrone Soup

Judy Garcia

By
@snflwr8351

This recipe is a combination of several I found on the internet. Both my husband and I think it is the best we have tasted.


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Serves:

4-6

Prep:

45 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

2 Tbsp
olive oil
4 clove
garlic, minced
1
onion, chopped
2 stalk(s)
celery, sliced thin
2
carrots, sliced thin
4-5 c
vegetable broth
8 oz
can tomato sauce
1/2 c
cooked kidney beans, drained & rinsed
1/2 c
cooked white beans, drained & rinsed
1/2 c
fresh green beans in bite-sized pieces
1-2 c
baby spinach, rinsed
1-2
zucchini, quartered & sliced
1 Tbsp
chopped fresh oregano (or 1 tsp. dried)
2 Tbsp
chopped fresh basil (or 2 tsp. dried)
salt & pepper to taste
1/2 c
uncooked small pasta (shells or macaroni)
grated fresh parmesan cheese for topping

Directions Step-By-Step

1
In a large stock or soup pot, heat olive oil and saute garlic over medium heat for 2-3 minutes. Add onion, celery, and carrots, and saute for an additional 6-7 minutes.
2
Add vegetable broth and tomato sauce; bring to a boil, stirring frequently. Add green beans and simmer for about 15 minutes.
3
Reduce heat to low and add kidney and white beans, spinach, zucchini, salt, pepper, oregano and basil. Add pasta and simmer 15 minutes until pasta is tender.
4
Ladle into serving bowls; top with grated fresh Parmesan cheese.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian