Fall Dinner Party Minestrone Soup Recipe
Double the recipe for a dinner party.
Ingredients
- 3 tablespoons olive oil
- 1 large sweet onion, minced
- 1 can cut green beans
- 2 stalks minced celery
- 4 cloves minced garlic
- 4 cups vegetable broth
- 2 cans, 15 oz Bush’s Beans kidney beans, drained
- 1 can, 15 oz Bush’s Garbanzo beans, drained
- 1 can, 14 oz diced tomatoes
- 2 tablespoons tomato paste
- 2 chopped carrots
- 2 tablespoons minced parsley
- 2 teaspoons dried oregano
- 2-3 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried basil
- 3 cups hot water
- 8 cups fresh baby spinach
- 1 cup small shell pasta, I use DeLallo brans
- 1 teaspoon crushed red peppers, optional
- Parmesan cheese, optional
Instructions
- Measure olive oil into a large stock pot and heat on medium.
- Put the onion, celery, garlic, and carrots into the pot and saute for about 5 minutes or until the onions become translucent.
- Add the vegetable broth, drained tomatoes, beans, green beans, hot water and spices to the pot. Salt and pepper to taste!
- Bring to a boil and then reduce to a simmer for 20 minutes.
- Add the spinach leaves and the pasta and cook for an additional 20 minutes.
- Serve with Parmesan cheese!