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Minnestrone Soup Recipe

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This recipe for Minnestrone Soup is from The Soup Sisters and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tablespoons Olive Oile
1 cup minced white onion (about 1 small)
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/4 cup minced celery
4 teaspoons mince garlic (about 4 cloves)
4 cups vegetable broth (Swanson's is good) do not use chicken broth
2 15 ounce cans red kidney beans, drained
2 15 ounce cans small white beans, drained
2 14 ounce cans diced tomatoes, drained (I don't always drain them)
1/2 cup carrot (shredded or julienned)
2 tablespoons 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 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 the onions begin to turn translucent

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water and spices

Bring soup to a boil, then reduce heat and simmer for 20 minutes

Add spinach leaves, 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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