Homemade Minestrone Soup

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Homemade Minestrone Soup

This is a hearty & colorful vegetable packed soup that everyone enjoys. It is especially warming on a cold winter afternoon or evening. It is a filling meal on it’s own, but you can also serve it with a warm, crusty wedge of bread, and freshly grated Parmigiano-Reggiano cheese. A side salad of greens can be added if you want to add some raw vegetables, but keep it simple, because this is packed with plenty of veggies!

RECIPE:

Lightly saute the vegetables below in a few TB. of olive oil until golden:

  • 1 -2 garlic cloves minced
  • 1 -2 carrots chopped
  • 1 – 2 celery ribs chopped
  • 1 red onion sliced
  • 2 bell peppers cubed
  • 2 cups of fresh mushrooms sliced
  • 1 medium (or 5 baby) zucchini sliced
  • 1 medium tomato diced
  • Cook Separately:
  • 2 cups of pasta (boil until al dente – gluten free works too)

In another large pot add together and simmer:

  • 4 – 6 cups of vegetable broth
  • 1 large can of diced tomatoes or a large jar of very good pasta sauce (you may add more if needed)

Add to the large pot of broth and stir:

  • 1 can of kidney beans
  • The sauteed vegetables above
  • The cooked pasta above
  • A few handfuls of chopped fresh spinach
  • 1/4 cup of minced herbs (thyme, basil, sage)

Let come to a simmer and serve with bread that has been lightly warmed in the oven. Salt & pepper to taste and pass the grated parmesan. Enjoy!