Minestrone Soup Recipe

Minestrone Soup
Posted by Sharon Cooney

Ingredients:
3 T Olive Oil
1 C Minced White Onions (about 1 small onion)
1/2 C Chopped Zucchini
1/2 C Frozen Cut Italian Green Beans
1/4 C Minced Celery (about 1/2 stalk)
4 tsp Minced Garlic (about 4 cloves)
4 C Vegetable Broth (Do Not Use Chicken Broth!)
2 (15 oz) Cans Red Kidney Beans, Drained
2 (15 oz) Cans Small White Beans or Great Northern Beans, Drained
1 (14 oz) Can Diced Tomatoes
1/2 C Carrots, Julienned or Shredded
2 T Minced Fresh Parsley
1 1/2 tsp Dried Oregano
1 1/2 tsp Salt
1/2 tsp Ground Black Pepper
1/2 tsp Dried Basil
1/4 tsp Dried Thyme
3 C Hot Water
4 C Fresh Baby Spinach
1/2 C 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.

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4