MINESTRONE SOUP – January 15 – National Soup Month

Serves 4

[ingredients title=”Ingredients”]

• 2 tablespoons olive oil
• ½ medium white onion, diced
• ½ cup zucchini, chopped
• ½ green beans, cut into ½ inch pieces
• 1 celery stalk, chopped
• 1 carrot, peeled and diced
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 2 cups water
• 1 15 ounce can kidney beans, drained
• 1 15 ounce can white beans, drained
• 1 14 ounce can diced tomatoes
• 1 14 ounce can crushed tomatoes
• 1 teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon basil
• ¼ teaspoon thyme
• 2 cups spinach
• ½ cup elbow pasta
• ¼ cup parmesan cheese, grated
• 1 tablespoon fresh parsley, diced

[/ingredients]

[directions title=”Instructions”]

1. In a large stockpot over medium heat add the oil, onion, zucchini, green beans, celery, and carrot.  Cook until the onion becomes translucent, about 5-8 minutes.  Add the garlic and cook for 1 additional minute.Add the vegetable broth, water, kidney beans, white beans, diced tomatoes, and crushed tomatoes.  
2. Turn the heat to medium-high and bring to a boil then reduce the heat to low.  Add the oregano, salt, pepper, basil, thyme, spinach, and elbow pasta.  Simmer until the pasta is al dente, about 15-20 minutes.
3. Serve with the parmesan cheese and parsley.

[/directions]

#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #MinestroneSoup, #NationalSoupMonth, #Vegetarian
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Tomorrow: January is National Oatmeal Month.  Ingredients for tomorrow’s recipe is listed below:

• 1/2 cup oats
• 1/2 cup milk
• 1 pound ground beef
• 1 egg
• 1/2 cup panko breadcrumbs
• 1/2 yellow onion, chopped
• 1 clove garlic, minced
• 1/4 cup chili sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 pound bacon

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