I absolutely love minestrone soup.
It is by far the top of my list for wintery soups!
Here is my recipe for this majestic little bowl of love.
4 Cups Vegetable Broth
3 Cups Hot Water
3 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Fresh Parsley; minced
4 Cups Fresh Baby Spinach
1 Celery Stalk; minced
1 Carrot; shaved
1/2 Cup Green Beans; chopped
4 Garlic Cloves; minced
1 Onion; minced
1 Zucchini; chopped
1- 14Oz Can Diced Tomatoes
2- 15Oz Cans Kidney Beans; drained
2- 15Oz Cans White Beans; drained
1 1/2 Tsp. Kosher Salt
1 1/2 Tsp. Dried Oregano
1/2 Tsp. Ground Black Pepper
1/2 Tsp. Dried Basil
1/4 Tsp. Dried Thyme
1/2 Cup Small Pasta Shells
Pour yourself a glass of wine and go to town prepping all of your veggies.
Add olive oil to a large pot over medium heat.
Saute your zucchini, onions, and green beans until the onions are tender. About 5 minutes.
Stir in the hot water.
Next up is the vegetable broth.
Stir in the beans…
Then finally stir in the basil, thyme, oregano, salt, pepper, and parsley!
::Now its a party::
Bring to a boil then reduce heat and simmer covered for 20 minutes.
Stir in the pasta shells…
Then slowly stir in the spinach.
Cover and continue to simmer over low heat for an additional 20 minutes.
Grate some Parmesan Cheese and sprinkle over each serving.