Minestrone soup recipe stashed!

Minestrone soup recipe stashed!

This is a classic Italian soup recipe with fresh vegetables, beans and pasta. If you use vegetarian stock, it makes a pure vegetarian soup.

3 tablespoon olive oil
1 cup of finely chopped white onion
1/2 cup chopped zucchini
1/2 cup Italian green beans
1/4 cup minced celery
4 teaspoon minced garlic
4 cups vegetable broth
2 cans red kidney beans, drained
2 cans small white beans
1 can red tomato, diced
1/2 cup shredded carrot
2 tablespoon minced fresh parsley
Salt and pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 bay leaves
3 cups hot water
4 cups fresh baby spinach
1/2 cup small seashell pasta

  1. Heat the olive oil in a large saucepan over medium heat
  2. Add the onion, zucchini, green beans, celery and garlic and fry for about 5 minutes

  3. Add the vegetable broth and add the kidney beans, white beans, tomato, carrot, spices, bay leaves and hot water

  4. Bring everything to a boil before reducing the heat to a simmer and simmer everything for about 20 minutes
  5. Add the spinach leaves and seashell pasta and let it cook for another 20 minutes or until desired consistency
  6. Let the soup stand for 5 to 10 minutes before serving