"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Minestrone Recipe

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This recipe for Minestrone, by , is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Olive Garden

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans great northern beans, drained
1 (14 ounce) cans diced tomatoes
1/2 cup carrot, julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

Directions:
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. 4 Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

5 Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Number Of Servings:
Number Of Servings:
8 (1 1/2 cup servings)

 

 

 

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