Minestrone
This recipe is a good way to use your garden's bounty or your farmers market finds!
Servings: 12 servings
Ingredients
- Olive oil
- 5 cloves garlic minced
- 1 large onion chopped
- 3 stalks celery chopped
- 4 carrots peeled and sliced
- 64 ounces chicken broth
- 28 ounces tomato sauce
- 28 ounces diced tomatoes undrained
- 15 ounces pinto beans
- 15 ounces dark red kidney beans
- 3 medium zucchini chopped
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- Salt and pepper to taste
- ¾ cup seashell pasta
- 10 ounces frozen chopped spinach thawed and drained
- Parmesan cheese for serving, if desired
Instructions
- In a large soup pot, add a few swirls of olive oil and heat over med-high heat. Add the onion and cook for about 4-5 minutes. Add the garlic and cook another 1-2 minutes. Add the celery and carrots and cook an additional 3-4 minutes.
- Add the chicken broth, tomato sauce and tomatoes. Heat to boiling, stirring frequently. Add the beans, zucchini, oregano, basil, salt and pepper; reduce heat. Simmer for approximately one hour, stirring occasionally.
- Add spinach and pasta. Cook for an additional 10-15 minutes, or until the pasta is cooked through.
- Serve with grated Parmesan cheese, if desired.
Notes
- You can always use whatever veggies are on hand!
- Try other small pasta like ditalini.
Nutrition
Calories: 189kcal | Carbohydrates: 36g | Protein: 11g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 927mg | Potassium: 997mg | Fiber: 10g | Sugar: 8g | Vitamin A: 6687IU | Vitamin C: 24mg | Calcium: 132mg | Iron: 4mg
