thought i'd post this minestrone soup recipe, since I am in a soup mood lately....if you've eaten at Olive Garden and had this, it is the same thing...yummy!
Ingredients
3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrot, julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta
Directions
1Heat three tablespoons of olive oil over medium heat in a large soup pot.
2Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6Makes about eight 1 1/2 cup servings.
Questions about this recipe?
Ingredients
3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrot, julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta
Directions
1Heat three tablespoons of olive oil over medium heat in a large soup pot.
2Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6Makes about eight 1 1/2 cup servings.
Questions about this recipe?
5 comments:
Fun, another recipe. I might actually become a good cook one of these days. By the way, the White Chicken Chili was fabulous yesterday. I'm having the last of it for lunch today. My kids even liked it.
oh no! i was thinking it was for the block party!!! and I would get some :( wah!
seriously I am going to crash your block party, haha
come! You are part of the family!! Honestly noone would care.
Phooey! My appt is at 10 am, so I may just miss ya!! Who is your doctor up there? Or are you just going there for your U/S? I see Dr.Flint Porter. I love him.. he is so nice and helpful! I saw you ALOT when we were pregnant with Jackson and Chloe. I was even at the hospital getting my amnio, when you gave birth to Chloe! My mom in law ran into juice in the hall! Where are you delivering? IMC or LDS?
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