Minestrone Soup

Minestrone Soup

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Ingredients

  • 1 tbsp. olive oil
  • 1-2 onions, diced
  • 2 celery stalks
  • 2 garlic cloves, minced
  • 1-2 cups thinly sliced carrots
  • 1 small zucchini, sliced
  • 2 cups chicken broth
  • 2 (14.5 oz.) cans diced tomatoes, undrained
  • 2 tsp. sugar
  • ΒΌ tsp. pepper
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 cup uncooked pasta
  • 4 cups water
  • 1 can (15.5 oz) dark red kidney beans, rinsed and drained
  • 1 cup frozen green beans (or 1 can)
  • 2 cups coarsely chopped fresh spinach leaves

Directions

Heat oil in large soup pan over medium-high heat until hot. Add onion, celery, garlic, carrots, and zucchini; cook and stir 2 minutes.

Add broth, tomatoes, water, sugar, pepper, basil, and oregano. Bring to a boil. Add pasta and cover with water. Boil 15-20 minutes or until pasta is tender, stirring occasionally.

Add the canned/frozen beans and heat through. Stir in spinach. Cook an additional 3-4 minutes or until thoroughly heated.