MINESTRONE SOUP – January 15 – National Soup Month

Serves 4

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

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.

#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #MinestroneSoup, #NationalSoupMonth, #Vegetarian

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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