Minestrone Soup
Makes about 8 servings, takes 45 minutes
28 oz Petite Diced Tomatoes, undrained15 oz Kidney Beans, drained and rinsed15 oz Tomato Sauce1½ Cup Small Shell Pasta1 Cup Carrots, sliced1 Cup Celery, sliced1 Cup Zucchini, peeled and chopped1 Cup Spinach Leaves, chopped2 Tbsp Olive Oil1 Tbsp Butter1 Tbsp Dried Basil2 tsp Dried Parsley1½ tsp Salt1 tsp Oregano3 cans Vegetable Broth½ tsp Black Pepper1 White Onion, finely chopped
- Melt butter and olive oil in a large stock pot over medium-high heat. Add the white onion, carrots, celery, zucchini, and salt (½ tsp). Let cook for 8–10 minutes until tender, stirring occasionally.
- Add the petite diced tomatoes, kidney beans, tomato sauce, vegetable broth, dried basil, dried parsley, oregano, salt (1 tsp), and black 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 spinach leaves and small shell pasta. Let cook until pasta is done, about 10 minutes.
| 1 Tbsp Butter | Melt, cook (8–10 min) | Add, simmer (15 min) | Add, cook (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 | |||
| 1½ tsp Salt | |||
| 28 oz Petite Diced Tomatoes, undrained | |||
| 15 oz Kidney Beans, drained and rinsed | |||
| 15 oz Tomato Sauce | |||
| 3 cans Vegetable Broth | |||
| 1 Tbsp Dried Basil | |||
| 2 tsp Dried Parsley | |||
| 1 tsp Oregano | |||
| ½ tsp Black Pepper | |||
| 1 Cup Spinach Leaves, chopped | |||
| 1½ Cup Small Shell Pasta | |||