Great-Aunt Lillian's Minestrone Soup

Name: Great-Aunt Lillian's Minestrone Soup
Yield: 10-12
Ingredients: 4 Tbsp olive oil, extra virgin; 1 c onion, diced; 1 c zucchini, diced; 1 c italian green beans; 1/2 c celery, diced; 4 clove garlic, minced; 4 c chicken broth or vegetable broth if making a vegetarian version; 1 can(s) red kidney beans, drained and rinsed; 1 can(s) white beans, drained; 1 can(s) garbanzo beans, drained; 3 can(s) tomatoes, diced; 3/4 c carrots, shredded; 2 Tbsp fresh parsley, chopped; 1 tsp oregano, dried; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/2 tsp basil, dried; 1/4 tsp thyme, dried; 1/2 tsp red pepper flakes; 1 1/2 c hot water; 3 c fresh baby spinach; 3/4 c small shell macaroni; parmigiano-reggiano, grated, for topping

By Marsha Gardner
@mrdick1950

I was just a kid when my Great-Aunt Lillian passed away, but I do remember eating her minestrone soup when I stayed with her. I found her recipe in my Grandma Bush's recipe box. What a treasure to find.

Rating:

★★★★★ 2 votes5

Comments:

1 Comment

Serves:

10-12

Ingredients

4 Tbsp

olive oil, extra virgin
1 c

onion, diced
1 c

zucchini, diced
1 c

italian green beans
1/2 c

celery, diced
4 clove

garlic, minced
4 c

chicken broth or vegetable broth if making a vegetarian version
1 can(s)

red kidney beans, drained and rinsed
1 can(s)

white beans, drained
1 can(s)

garbanzo beans, drained
3 can(s)

tomatoes, diced
3/4 c

carrots, shredded
2 Tbsp

fresh parsley, chopped
1 tsp

oregano, dried
1 tsp

kosher salt
1/2 tsp

freshly ground black pepper
1/2 tsp

basil, dried
1/4 tsp

thyme, dried
1/2 tsp

red pepper flakes
1 1/2 c

hot water
3 c

fresh baby spinach
3/4 c

small shell macaroni
·

parmigiano-reggiano, grated, for topping
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How to Make Great-Aunt Lillian's Minestrone Soup

Step-by-Step

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.