Minestrone Soup
This soup is sure to warm your soul with its savory flavor and wonderful aroma.
Dovetailing Tip: Ladle cooled leftover soup into serving size bowls with lids. Next day lunch is ready to grab and go.
Dovetailing Tip: Grab the bag of chopped zucchine that was prepared on Meal 4 day.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 tablespoons | olive oil |
| 1 cup | minced white onion (about 1 small onion) |
| 1/2 cup | chopped or diced zucchini |
| 1/2 cup | frozen cut italian cut green beans |
| 1/4 cup | minced celery (about 1/2 stalk) |
| 4 teaspoons | minced garlic (about 4 cloves) |
| 4 cups | organic vegetable or chicken broth |
| 2 (15-ounce) cans | red kidney beans, drained |
| 2 (15-ounce) cans | small white beans or 2 (15 ounce) cans great northern beans, drained |
| 1 (14-ounce) can | diced tomato |
| 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 |
| 3 cups | hot water |
| 4 cups | fresh baby spinach |
| 1/2 cup | small shell pasta |
Directions:
Heat three 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.
Makes about eight 1 1/2 cup servings.
Source: food.com
