Great-Aunt Lillian's Minestrone Soup
By
Marsha Gardner
@mrdick1950
1
Ingredients
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4 Tbspolive oil, extra virgin
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1 conion, diced
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1 czucchini, diced
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1 citalian green beans
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1/2 ccelery, diced
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4 clovegarlic, minced
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4 cchicken broth or vegetable broth if making a vegetarian version
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1 can(s)red kidney beans, drained and rinsed
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1 can(s)white beans, drained
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1 can(s)garbanzo beans, drained
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3 can(s)tomatoes, diced
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3/4 ccarrots, shredded
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2 Tbspfresh parsley, chopped
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1 tsporegano, dried
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1 tspkosher salt
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1/2 tspfreshly ground black pepper
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1/2 tspbasil, dried
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1/4 tspthyme, dried
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1/2 tspred pepper flakes
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1 1/2 chot water
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3 cfresh baby spinach
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3/4 csmall shell macaroni
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·parmigiano-reggiano, grated, for topping
How to Make Great-Aunt Lillian's Minestrone Soup
- Heat two 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.
- I like to serve with homemade croutons and Parmigiano-Reggiano cheese sprinkled on top.