Minestrone is glorified vegetable soup. It’s usually made with whatever is in season and often contains pasta or rice and always has beans in it. I’m not a really big of this soup in restaurants as it’s usually served very thin with a ton of pasta and not much in the way of vegetables and also usually has a beef base which I don’t like. I made mine with vegetable stock but feel free to make yours with chicken or beef if you have that instead. This recipe makes about 8 servings but could be easily scaled down.

Minestrone Soup
2016-11-15 02:14:07

Serves 6
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Ingredients
- olive oil
- 1 onion
- 3 cloves garlic
- 3 carrots
- 2 celery stalks
- 1 zucchini
- 1 cup frozen spinach
- 2 (14 ounce) cans diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1 (14 ounce) can white beans, drained
- 1 cup elbow macaroni (or other cute pasta or rice for GF-version)
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery and cook for about 5 minutes, or until lightly browned.
- Add in zucchini and diced tomatoes along with vegetable broth and water. Simmer for 15 minutes.
- Add beans, pasta, and spinach and simmer for another 20 minutes or until pasta is fully cooked
- Season soup with salt and pepper and serve warm.
Mab Made Food http://www.mabdese.net/bento/
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