minestrone soup
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.
prep time
45 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 - onion, chopped
- 2 stalks celery, sliced thin
- 2 - carrots, sliced thin
- 4-5 cups vegetable broth
- 8 ounces can tomato sauce
- 1/2 cup cooked kidney beans, drained & rinsed
- 1/2 cup cooked white beans, drained & rinsed
- 1/2 cup fresh green beans in bite-sized pieces
- 1-2 cup baby spinach, rinsed
- 1-2 - zucchini, quartered & sliced
- 1 tablespoon chopped fresh oregano (or 1 tsp. dried)
- 2 tablespoons chopped fresh basil (or 2 tsp. dried)
- - salt & pepper to taste
- 1/2 cup uncooked small pasta (shells or macaroni)
- - grated fresh parmesan cheese for topping
How To Make minestrone soup
-
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.
-
Step 2Add vegetable broth and tomato sauce; bring to a boil, stirring frequently. Add green beans and simmer for about 15 minutes.
-
Step 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.
-
Step 4Ladle into serving bowls; top with grated fresh Parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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