Tuesday, October 27, 2015

Recipe: Classic Minestrone

Right up there with my vegan Brunswick Stew recipe, this is one of my husband's favorite soups. We enjoy it "Olive Garden style" with homemade breadsticks. I love it because it is full of delicious vegetables; he loves it because it goes great with breadsticks. It's a win-win.

 

Classic Minestrone

1 onion, chopped
2 stalks celery, chopped
1 carrot, julienned or chopped
3 cloves garlic, minced
1 can tomato sauce
1 can diced tomato, drained
6 c. water
1 zucchini, halved and sliced
1 can Italian green beans, drained
1 can dark red kidney beans, drained and rinsed
1 can cannellini beans, drained and rinsed
2 c. medium pasta shells (or 1 1/2 c. small pasta shells)
2 c. baby spinach
2 Tbsp. chopped fresh parsley
1 tsp. oregano
1/2 tsp. basil
1 1/2 tsp. sea salt
1/4 tsp. black pepper


In a large pot, add onion, celery, carrot, and garlic. Sauté over medium-high heat for about 2 minutes, then add tomato sauce and diced tomatoes. Add the 6 cups of water, zucchini, Italian green beans, kidney beans, and cannellini beans, and bring to a boil. Once boiling, add pasta shells. Lower heat to medium and add spinach, parsley, oregano, basil, sea salt, and black pepper. Cook on medium heat for about 15 minutes, then lower the heat to medium-low for an hour, to allow all of the flavors to mingle.

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