Minestrone Soup

Name: Minestrone Soup
Cuisine: American
Ingredients: 1/2 yellow onion, diced; 2 cloves garlic, minced; 1 large rib celery, sliced; 1 medium carrot, diced; 2 tsp dried basil; 1 tsp dried thyme; 1 tsp dried oregano; 32 oz diced tomatoes (2 cans); 3 tbsp tomato paste; 5 cups chicken broth; 1 bay leaf; 1 can red kidney beans, rinsed and drained; 1 can cannellini or great northern beans, rinsed and drained; 1/2 cup ditalini pasta; 1 medium zucchini, sliced; 1-2 cups baby spinach; to taste Kosher salt and pepper

kairynel @kairynel

If you like your minestrone more soupy than chunky, add more chicken broth. Keep in mind if you save the soup to eat later, the pasta will soak up the broth. I personally think it tastes better after letting it sit overnight!

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Ingredients

1/2yellow onion, diced
2 clovesgarlic, minced
1large rib celery, sliced
1medium carrot, diced
2 tspdried basil
1 tspdried thyme
1 tspdried oregano
32 ozdiced tomatoes (2 cans)
3 tbsptomato paste
5 cupschicken broth
1bay leaf
1 canred kidney beans, rinsed and drained
1 cancannellini or great northern beans, rinsed and drained
1/2 cupditalini pasta
1medium zucchini, sliced
1-2 cupsbaby spinach
to taste Kosher salt and pepper

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Steps

1

Heat olive oil in a heavy soup pot or Dutch oven. Add onion, garlic, carrots, and celery. Saute several minutes until vegetables are softened.
2

Add basil, oregano, and thyme. Saute for additional minute.
3

Add diced tomatoes, tomato paste, bay leaf, chicken broth, kidney beans, and cannellini beans.
4

Bring to a boil, then lower heat and simmer for 25 minutes.
5

Stir in dry pasta and zucchini, and cook for an additional 10 minutes until pasta is al dente. Add spinach and wilt for 1 minute.
6

Season to taste with kosher salt and pepper. Can be served immediately or kept covered in the fridge for a few days.