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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1In 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.
2Add vegetable broth and tomato sauce; bring to a boil, stirring frequently. Add green beans and simmer for about 15 minutes.
3Reduce 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.
4Ladle into serving bowls; top with grated fresh Parmesan cheese.

About this Recipe

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