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Simple Minestrone

Quick and easy, super delicious!
Print Recipe
Course: Soup
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 T Olive oil
  • 1 C onion chopped
  • ½ C chopped zucchini
  • ½ C green beans cut to 1-1/2” pieces
  • ½ C celery chopped
  • 5 cloves garlic minced
  • 4 C vegetable broth
  • 2 cans red kidney beans, drained
  • 2 cans small white or great northern beans, drained
  • 14 oz diced tomatoes
  • ½ C julienne or shredded carrots
  • 4 T fresh parsley chopped
  • 1 ½ tsp dried oregano
  • 1 ½ tsp salt
  • 8-10 cranks black pepper or 1 tsp
  • ½ tsp dried basil
  • ¼ tsp dried thyme
  • 2 bay leaves
  • 3 C hot water
  • 4 C fresh baby spinach
  • ½ C small pasta, uncooked seashell, elbow, etc.

Method
 

  1. Heat olive oil in stock pot or dutch oven. Saute onion, zucchini, green beans, celery, garlic in oil about 5 minutes or until onion begins to turn translucent.
  2. Add broth, beans, tomatoes, carrot, spices, bay leaves, and hot water. Bring to boil, then reduce to simmer for 20 minutes.
  3. Add spinach and pasta, and cook additional 20 minutes or until pasta is done and soup begins to thicken.