Minestrone Soup
Makes about 8 servings, takes 45 minutes
- 1½ cup Small Shell Pasta
- 3–4 cans (14.75 oz each) Vegetable Broth
- 1 can (28 oz) Petite Diced Tomatoes, undrained
- 1 can (15 oz) Kidney Beans, drained & rinsed
- 1 can (15 oz) Tomato Sauce
- 1 White Onion, finely chopped
- 1 cup Carrots, sliced
- 1 cup Celery, sliced
- 1 cup (about 1) Zucchini, peeled & chopped
- 1 cup (2 small handfuls) Spinach Leaves, chopped
- 2 Tbsp Olive Oil
- 1 Tbsp Butter
- 1 Tbsp Dried Basil
- 2 tsp Dried Parsley
- 1½ tsp Salt
- 1 tsp Oregano
- ½ tsp Black Pepper
- Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally.
- Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to low and let simmer for 15 minutes.
- Turn heat back up to medium and add the chopped spinach and dry pasta. Let cook until pasta is done, about 10 minutes.
| 1 Tbsp Butter | Melt | Cook 8–10 min | Simmer 15 min | Simmer 10 min |
| 2 Tbsp Olive Oil | ||||
| 1 White Onion, finely chopped | ||||
| 1 cup Carrots, sliced | ||||
| 1 cup Celery, sliced | ||||
| 1 cup Zucchini, peeled and chopped | ||||
| ½ tsp Salt | ||||
| 28 oz Petite Diced Tomatoes, undrained | ||||
| 15 oz Kidney Beans, drained & rinsed | ||||
| 15 oz Tomato Sauce | ||||
| 3–4 cans Vegetable Broth | ||||
| 1 Tbsp Dried Basil | ||||
| 2 tsp Dried Parsley | ||||
| 1 tsp Oregano | ||||
| 1 tsp Salt | ||||
| ½ tsp Pepper | ||||
| 1 cup Spinach Leaves, chopped | ||||
| 1½ cup Small Shell Pasta | ||||