Minestrone Soup

Minestrone Soup, homemade bread, olive oil and balsamic (aged to perfection thanks to my Auntie Kelly). Try not to get warm fuzzy feelings when you eat this meal.

I was dying for some minestrone soup the other day. I love having a big pot of soup on hand to dunk into throughout the week!  I typically add a little broth each time I reheat a bowl as the liquids tend to get soaked up into the veggies and pasta.  This is a great one for winter (or a cool Washington summer).  Whip up a batch of bread, pour yourself some olive oil and balsamic and you’ve got yourself a delicious Italian meal.

As a splurge, I added some veggie Italian sausage to my bowl last night–oh my word, was it delicious or what.

Recipe Inspired By cleangreensimple.com

Ingredients:

  • 1 medium white onion
  • 1 celery stick minced
  • 1 medium zucchini chopped
  • 4 tsp minced garlic
  • 4 cups veggie broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) white beans, drained and rinsed
  • 2 medium tomatoes, diced
  • 1 carrot stick, diced
  • 2 TBLS fresh parsley (or a shake or two of dried if you don’t have fresh–I didn’t)
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 TBSP fresh basil finely chopped
  • 1/4 tsp dried thyme
  • 4 cups fresh spinach
  • 3 cups hot water
  • 2 cups whole wheat pasta of your choosing

Directions:

  • Saute Onion, garlic, and celery over medium heat for about 5 minutes.
  • Add vegetables, broth, herbs, beans and hot water to pot and bring to a boil.  Reduce to simmer and let it hang out for about 20 minutes.
  • Add spinach leaves and pasta and allow to cook for about 20 more minutes or until pasta is soft.
  • Enjoy!

Happy Eating!

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