On a cold evening in February, what is better than a hot bowl of Minestrone? Nothing if you ask me. After trying this recipe, I will search no longer for the perfect soup. Many of you know what a "food snob" I am (picky, picky...yes I know). Trust my taste buds on this one. The best part, lunch the next day!
1 minced white onion
2 chopped zucchini
1 cup green beans (frozen or fresh)
2 minced celery stalks
4 teaspoons minced garlic
4 cups Vegetable Broth...DO NOT USE CHICKEN BROTH!
(I use Low Sodium broth in a box)
2 cans kidney beans, drained
2 cans small white beans, drained
2 cans diced tomatoes
1 cup chopped carrots
2 Tablespoons fresh minced parsley
2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dried basil
1/2 teaspoon dried thyme
3 cups hot water
4 cups fresh spinach or 1 cup frozen
1 cup small shell pasta
Heat olive oil over medium heat in large pot. Saute onion, celery, garlic, green beans, carrots and zucchini until onions are translucent (about 5-10 minutes).
Add Vegetable Broth, tomatoes, beans, hot water and spices.
Bring soup to a boil, then reduce heat and allow to simmer for about 20 minutes.
Add spinach and pasta and cook for about 15 minutes more.
As the liquid reduces, add more hot water if needed.
ENJOY!
