Minestrone Soup Recipe
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 This recipe for Minestrone Soup, by Debby Martinich, is from SOMETHING BORROWED,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Debby Martinich
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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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