Minestrone Soup Recipe

2 tbsp olive oil
1/2 cup minced white onions (about 1 small onion)
1/4 cup chopped zucchini
1/4 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
2 teaspoons minced garlic (about 2 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
1 (15 ounce)can red kidney beans , drained
1 (15 ounce)can small white beans or great northern beans , drained
1 /2  cup diced tomatoes
1/2 cup carrots , cut  into small cubes or shredded
2 tbsp minced fresh parsley
1 tbsp salt
1/2 tbsp ground black pepper
1/2 tbsp dried basil
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small shell pasta

  • Heat two tablespoons of olive oil over medium heat in a large soup pot.
  • Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  • Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
    Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  • Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency

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