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Minestrone Soup
Minestrone Soup

Before you jump to Minestrone Soup recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Reasons Why Eating Apples Is Good.

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So what can all these minerals and vitamins do for the health and wellbeing of your system. Well to begin with there have been many studies done that report that eating apples can reduce the chance of various cancers. A number of the cancers that apples will help evade are breast, liver, lung and colon cancers. Just that one point ought to be sufficient reason for everybody to start eating apples.

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We hope you got benefit from reading it, now let’s go back to minestrone soup recipe. You can cook minestrone soup using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Minestrone Soup:
  1. Take 1/2 yellow onion, diced
  2. Get 2 cloves garlic, minced
  3. Prepare 1 large rib celery, sliced
  4. Get 1 medium carrot, diced
  5. You need 2 tsp dried basil
  6. Prepare 1 tsp dried thyme
  7. Provide 1 tsp dried oregano
  8. Take 32 oz diced tomatoes (2 cans)
  9. Prepare 3 tbsp tomato paste
  10. Take 5 cups chicken broth
  11. Provide 1 bay leaf
  12. Take 1 can red kidney beans, rinsed and drained
  13. You need 1 can cannellini or great northern beans, rinsed and drained
  14. Get 1/2 cup ditalini pasta
  15. Prepare 1 medium zucchini, sliced
  16. Get 1-2 cups baby spinach
  17. Use to taste Kosher salt and pepper
Instructions to make Minestrone Soup:
  1. Heat olive oil in a heavy soup pot or Dutch oven. Add onion, garlic, carrots, and celery. Saute several minutes until vegetables are softened.
  2. Add basil, oregano, and thyme. Saute for additional minute.
  3. Add diced tomatoes, bay leaf, chicken broth, kidney beans, and cannellini beans.
  4. Bring to a boil, then lower heat and simmer for 25 minutes.
  5. Stir in dry pasta and zucchini, and cook for an additional 10 minutes until pasta is al dente. Add spinach and wilt for 1 minute.
  6. Season to taste with kosher salt and pepper. Can be served immediately or kept covered in the fridge for a few days.

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