Minestrone Soup Recipe

Posted on Jan 25 2016 - 11:56am by admin

Minestrone Soup Recipe

Minestrone Soup Recipe

Ingredients

  • 3 to 4 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
  • 1 1/2 cups zucchini, diced small (about 1 small/medium zucchini)
  • 1 1/2 cups carrots, peeled and sliced thin (about 1 1/2 large carrots)
  • 1 cup celery, sliced thin (about 2 stalks)
  • 4 garlic cloves, minced
  • 64 ounces (8 cups) low-sodium vegetable broth
  • 1 1/2 cups small macaroni shells or small shell pasta
  • two 14.5-ounce cans petite diced tomatoes (I use no-salt added)
  • one 15-ounce can red kidney beans, drained and rinsed (I use no-salt added)
  • one 15-ounce can great northern white beans or cannellini beans, drained and rinsed (I use no-salt added)
  • one 15-ounce can cut green beans, drained and rinsed (I use no-salt added)
  • 2 bay leaves
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon pepper, or to taste
  • 2 1/2 to 3 cups fresh spinach, tightly packed
  • 1/4 cup fresh flat-leaf parsley leaves, finely chopped
  • 1 tablespoon lemon juice, optional
  • salt, to taste
  • freshly grated parmesan cheese, optional and for garnishing

Instructions

  1. To a very large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
  2. Add the onion, zucchini, carrots, celery, and sauté for about 10 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for another 1 to 2 minutes.
  4. Add the vegetable broth, macaroni, tomatoes and juice, kidney beans, white beans, green beans, bay leaves, basil, thyme, oregano, rosemary, pepper, and bring to a boil. Allow mixture to boil gently for about 15 minutes or until macaroni is cooked through. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water or additional vegetable broth is okay. At the end you will adjust the salt level.
  5. Add the spinach, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until spinach and parsley are wilted and vibrant. Taste soup and add salt to taste. I added about 1 tablespoon but this will vary based on how salty the brand of vegetable broth, tomatoes, and the various beans are, and upon personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, optionally garnish with parmesan, and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

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