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Minestrone Soup

 


Minestrone Soup is a classic vegetarian Italian soup that is hearty and warms the soul on a cold winter day.    Over the winter months, this is one of our go-to soups because it makes an incredible amount of soup that can be taken for lunch for the week.   It makes a filling delicious treat for the week.   


Ingredients 


6 1/2 cups low-sodium vegetable stock, then more as desired

2 (14.5 oz) cans diced tomatoes

1 cup diced celery (3 stalks)

1 cup diced carrots (2 carrots)

1 cup diced yellow onion (1 small)

2-4  tsp Italian Seasoning (to taste) 

Salt and freshly ground black pepper, to taste

1 1/3 cups zucchini sliced into half-moons (1 small)

1 1/3 cups small or medium shell pasta

4 cloves garlic, minced

2 cups packed chopped fresh spinach or kale

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can white navy beans or cannellini or great northern beans, drained and rinsed

Finely shredded parmesan or romano cheese, for serving


Instructions 

  1. Heat 2 Tbsp olive oil in a large pot over medium-high heat.  Saute carrots, celery, and onion for about 4-5 minutes or until al dente.    Then add the garlic for about 1 minute or until fragrant. 



  1. Add broth, water, canned tomatoes, kale, all seasonings and bring to a gentle boil.  




  1. Add pasta, kidney and cannellini beans, and pasta.   Then reduce heat slightly but allow to gently boil 10-15  minutes, or until pasta is tender.



  1. Serve hot and topped with parmesan or Romano greeted cheese.   



What is your favorite soup to cook during the cold winter months?


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