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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Minestrone Soup Recipe

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This recipe for Minestrone Soup is from Mitchell Recipes, 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:  
1 tsp olive oil
1/2 cup (80 g) chopped onion chopped
4 cloves garlic chopped
1/2 cup (50.5 g) chopped celery
3/4 cup (96 g) chopped carrots
28 oz (793.79 g) can diced tomato
15 oz (425.24 g) can cannellini beans or other white beans or a combination of white and kidney beans
1 cup (124 g) chopped zucchini
3 cups (750 ml) water
1/2 tsp (0.5 tsp) salt
1/2 tsp (0.5 tsp) oregano
1/4 tsp (0.25 tsp) thyme
1/4 tsp (0.25 tsp) black pepper
1/2 cup (118.29 g) elbows or other pasta use gluten-free if needed
1 cup (30 g) baby spinach
3 tbsp chopped basil
vegan parmesan for garnish - optional
Directions:
Directions:
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook until translucent. 4 mins.
Add celery, carrots and tomato and bring to a boil. 4 to 5 mins.
Add the beans, zucchini, water, salt and spices and cook for 15 to 18 minutes.
Add 1/2 cup pasta and simmer for 12 or more minutes. Taste and adjust salt, herbs and heat.
Fold in spinach and 2 tbsp chopped basil and simmer for another minute. Serve hot garnished with fresh basil and vegan parmesan.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
60 min

 

 

 

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