This is my favorite minestrone soup recipe. Perfect comfort food on a cold winters night. A crusty peasant bread, rounds this meal in a bowl. Simple to change the mood of the night.
Ingredients:
- 3 tbs olive oil
- 1 small yellow onion (chopped, small)
- 3 zucchini (diced)
- 1 cup green beans (frozen cut italian cut)
- 3 celery stalks (chopped)
- 2 garlics cloves (smashed)
- 4 cups vegetable broth (i am fine with chicken, mom is not)
- 32 oz grano padano tomatoes (chopped)
- 16 oz kidney beans (red, drained)
- 16 oz white beans (great northern, drained)
- 3 carrots chopped small
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp dried basil
- 3 cups hot water
- 4 cups baby spinach (fresh)
- 1/2 cup shell pasta
DIRECTIONS:
- Heat three tablespoons of olive oil over medium heat in a large soup pot.
- Saute onion, celery, carrot, 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, hot water, and spices.
- Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes
- Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
- Top with Parmesan cheese
Mangia il mio amico!
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Published by John Chianelli, Writer
I am second.
I will share my experiences, as a child of God, husband to Daniel, father, best friend, brother, son, leader, professor, writer and photographer.
My intention for this blog is to be random, with no plan, no list, no direction and no expectations. Very different from how I lived my past life. My journey has been blessed by the mercy and grace of God and unwavering love. I hope you enjoy reading and sharing my experiences of hurts, laughter, discovery, friendships, Christ, and my family.
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By: John Chianelli
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I’m with your mom. Use vegetable broth. Love minestrone, thanks for another recipe for this good soup.
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