Minestrone

My mother loved to eat soup for lunch.  Her favorite was canned Minestrone.  I used to tease her and call it MINE STRONE.  She would always laugh as I pretended not to know how to pronounce her favorite soups name.

Here is my homemade version!

Minestrone
by Jennifer A. Wickes

Winter-Minestrone
Image by diekatrin via Flickr
  • 3 tablespoons olive oil
  • 1 cup minced white onion (about 1 small onion)
  • 1/2 cup chopped zucchini
  • 1/2 cup frozen cut italian green beans
  • 1/4 cup minced celery (about 1/2 stalk)
  • 4 teaspoons minced garlic (about 4 cloves)
  • 4 cups vegetable broth
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) cans small white beans
  • 1 (14 ounce) can diced tomatoes
  • 1/2 cup carrot, julienned or shredded
  • 2 tablespoons minced fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 4 cups water
  • 4 cups fresh baby spinach
  • 1/2 cup small shell pasta
  1. In a stock pot, heat the oil over medium heat.  Saute the onion, zucchini, green beans, celery and garlic.
  2. Add the stock, beans, tomatoes, carrots, herbs and spices. and water.  Bring to a boil.  Simmer 15 minutes.
  3. Add spinach and pasta and cook an additional 15 minutes.

Yields: 8 1 1/2-cup servings

 

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