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Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from SOMETHING BORROWED, 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!

Debby Martinich


3 Tbl olive oil
1 small diced white onion
1/2 cup diced zucchini
1 cup green beans, cut in approx. 1" pieces (can use frozen green beans, but not canned)
5 cloves garlic, minced
1 stalk celery, diced
3 - 14.5 oz cans fat free chicken broth
2 - 15 oz cans of dark red kidney beans, drained and rinsed
2 - 15 oz cans of cannellini beans, drained and rinsed
2- 15 oz cans diced tomatoes, not drained, no seasoning
3/4 cup shredded carrots
2 Tbl minced fresh parsley
2 tsp dried oregano
1 tsp salt (adjust if using low-sodium chicken broth)
3/4 tsp freshly ground black pepper
1/2 tsp dried basil leaves
1/4 tsp dried thyme leaves
2 cups hot water
3-4 cups fresh baby spinach, stems trimmed
3/4 cup small shell pasta
1/2 cup shredded parmesan cheese (optional)
Add all ingredients to list

Heat a large stockpot over medium heat
Add olive oil to heated stockpot
When oil is shimmering, add onion, zucchini, green beans, garlic and celery to the pan and sauté about 5 minutes until onion is translucent. Take care not to burn the garlic!
Add the broth, kidney beans, cannellini beans, tomatoes, carrots, spices and hot water
Bring to a boil, then allow to simmer for 25 minutes
Add the pasta and spinach and continue to simmer for 20-25 minutes
Serve with shredded parmesan cheese on top if desired.

Very hearty soup and goes well with crusty rolls on the side.




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