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!
by Jennifer A. Wickes
- 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
- In a stock pot, heat the oil over medium heat. Saute the onion, zucchini, green beans, celery and garlic.
- Add the stock, beans, tomatoes, carrots, herbs and spices. and water. Bring to a boil. Simmer 15 minutes.
- Add spinach and pasta and cook an additional 15 minutes.
Yields: 8 1 1/2-cup servings