Great-Aunt Lillian's Minestrone Soup
By
Marsha Gardner
@mrdick1950
1
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.
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
How to Make Great-Aunt Lillian's Minestrone Soup
- 1Heat two tablespoons of olive oil over medium heat in a large soup pot.
- 2Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
- 3Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
- 4Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
- 5Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
- 6I like to serve with homemade croutons and Parmigiano-Reggiano cheese sprinkled on top.
About Great-Aunt Lillian's Minestrone Soup
Course/Dish: Bean Soups, Vegetable Soup
Dietary Needs: Vegetarian
