22. MINESTRONE SOUP
- PREP TIME: 15 minutes
- COOK TIME: 40 minutes
- TOTAL TIME: 55 minutes
- YIELD: 8
INGREDIENTS
- 1 1/2 tablespoons olive oil
- 1 small onion, chopped
- 3 carrots, thinly sliced
- 2 stalks celery, sliced
- 1 1/2 small zucchini, chopped
- 4 cloves garlic, minced
- 1 can red kidney beans, drained and rinsed
- 1 can white kidney beans, drained and rinsed
- 2 can diced tomatoes with juice
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups vegetable broth
- 1 cup hot water
- 1 1/2 cups small pasta
- 6 packed cups fresh spinach leaves
- Grated parmesan or pecorino romano, for serving (optional)
INSTRUCTIONS
- In a large stockpot, saute the onions, carrots, and celery over medium-high heat for 5 minutes.
- Add zucchini and garlic – cook for 2 minutes.
- Add the beans, tomatoes, spices, broth and water.
- Reduce heat to medium and simmer for 20 minutes.
- Stir in the pasta and cook until tender – about 8 minutes (depending on pasta choice).
- Add the spinach and cook until wilted.
- Serve immediately with grated cheese.
