Minestrone Soup


Having a vegetarian daughter, I am always on the lookout for vegetarian recipes that I can make for her. Last week she was sick with a cold and my first thought was, ‘‘I should make her some chicken noodle soup’’, but I couldn’t do that, so I found another soup that would be just as comforting and nourishing. Loaded with healthy vegetables, beans for protein, pasta for energy and cooked in a vegetable broth, it was perfect for her, but also for anyone who enjoys a delicious bowl of soup full of goodness.

Minestrone Soup

• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 white onion finely chopped
• 1 cup carrots sliced thin
• 1 cup celery sliced thin
• 2 zucchini chopped (peeled if desired)
• 1/2 teaspoon salt
• 1 can (28 oz) diced tomatoes, do not drain
• 1 can (15 oz) kidney beans drained & rinsed
• 1 can (15 oz) tomato sauce
• 1 ½ boxes of vegetable broth ( 1,450 ml)
• 1 tablespoon dried basil
• 1/2 tablespoon dried parsley
• 1 teaspoon oregano
• 1-2 teaspoons salt more or less to preference
• 1/2 teaspoons pepper
• 1 cup spinach leaves about 1-2 handfuls (optional)
• 1 1/2 cups shell pasta

Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally. Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to medium and let simmer for 10-15 minutes. Add spinach and dried pasta shells. Let cook until pasta is done. Taste and add more salt or other spices if wanted.

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