sweetnutritionnyc
Minestrone Soup
Serves 10 very large bowls!
Nothing better than a mug full of seasonal hot veggies on the couch….that’s how I have my minestrone soup
Ingredients
- Ingredients:
- 5 cloves of garlic chopped
- 2 medium onions
- 3 very large carrots
- 3 stalks of celery
- 4 cups chopped vegetables zucchini, yellow squash, green beans cut into 1/4 inch pieces
- 1-2 tbsp tomato paste
- 1, 32 oz can diced tomatoes
- 1, 32 oz carton of vegetable broth
- 2 cups of water
- 2 tsp Oregano and thyme
- 2 bay leaves
- 1 1/2 c cooked elbows
- 1, 16 oz can great northern beans
- 1/2 16 oz package of spinach washed
Instructions
- Peel and chop carrots celery and onion. Chop garlic very fine. Heat a large Dutch oven or pot to medium high heat. Add 2 tbsp vegetable oil and cook onion and garlic until soft. Add carrots and celery and continue to cook until softened. Add tomato paste and swirl around the veggies. Add the chopped seasonal vegetables and stir often. I do this for a few minutes until veggies get soft. I use enough tomato paste to get everything a bit tinted but not more or less than that!
- Add the oregano and thyme at this point. I only use a little bit because it’s strong flavors for me! Maybe 2 tsp oregano and 1/2 tsp thyme. Add the chopped tomatoes, broth, water and bay leaves and bring to a boil.
- Simmer on low, covered except and inch so some heat escapes and cook around 15-30 minutes.
- Uncover, add beans, cooked pasta and spinach and turn off heat. Swirl around and let the pot sit covered for an hour (so it develops more flavor) remove bay leaves before indulging!
