Minestrone soup
Recipe by Gina Rossi Diece
3 tbspolive oil
1 cup white onion (minced white onion about 1 small)
1/2 cup zucchini (chopped)
1/2 cup green beans (frozen cut italian)
1/4 cup celery (minced, 1/2 stalk)
4 tsp minced garlic (cloves)
4 cup vegetable broth (swanson is good note: do not use chicken)
30 oz red kidney beans (drained)
30 oz white beans (great northern beans drained)
14 oz diced tomatoes
1/2 cup carrot (julienned or shredded)
2 tbsp fresh parsley (minced)
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp black pepper (ground)
1/2 tsp dried basil
1/4 tsp dried thyme
3 cup hot water
4 cup spinach (fresh baby)
1/2 cup shell pasta
1. 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 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 allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
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