Garden Minestrone

Garden Minestrone

  • Prepare: 20M
  • Cook: 30M
  • Total: 50M
Garden Minestrone

Garden Minestrone

Ingredients

  • Produce

    • 2 cans (15-1/2 ounces each great northern beans
    • 2 Bay leaves
    • 7 Carrots, medium
    • 7 Celery, ribs
    • 3 Garlic cloves
    • 1 Onion, medium
    • 1/4 tsp Sage, dried leaves
    • 12 cups Spinach, fresh
    • 2 Summer squash (about 3 cups, yellow
    • 1/4 tsp Thyme, dried
    • 1 can Tomatoes
    • 3 Zucchini, medium
  • Canned Goods

    • 2 cartons (32 ounces each reduced-sodium chicken broth, reduced-sodium
  • Pasta & Grains

    • 1 cup Ditalini or other small pasta
  • Baking & Spices

    • 1/4 tsp Pepper
    • 1/8 tsp Red pepper flakes
    • 1/2 tsp Salt
  • Oils & Vinegars

    • 2 tbsp Olive oil
  • Time
  • Prepare: 20M
  • Cook: 30M
  • Total: 50M

Found on

Description

In Italian restaurants, I always order minestrone. After doing many trial and error batches, I developed a hearty veggie soup my whole family craves—kids and all. —Hillery Martin, Fort Leavenworth, Kansas

This is an easy to make and wonderfully tasty soup! I did not have white beans so I added a can of lentils to the finished soup. I skipped the addition of the pasta and served it with garlic bread. Definitely a keeper!

Simply lovely. Full of colour and loaded with healthy veggies. Full disclosure: I couldnt find any other variety of summer squash other than zucchini, so its not in there (but with 3 zucchini and 3 cups of more squash-type vegetables, Im sort of glad I didnt because it wouldnt have been too much squash); I couldnt find any dried sage so I put a bit of ground sage in; I used veggie broth - not chicken; and I used a can of diced tomatoes instead of crushed because I like to try to use up what I have in my cupboard and not buy stuff if I dont need to. At the end, its a very, very nice minestrone. I think it could use more spices of some sort, the quantities are pretty small but Im sure you could add more after its in your bowl. But its healthy, vegetarian, and Im all for that!

Ingredients

  • 2 tablespoons olive oil
  • 7 medium carrots, chopped
  • 7 celery ribs, chopped
  • 1 medium onion, chopped
  • 3 medium zucchini, chopped
  • 2 yellow summer squash (about 3 cups), chopped
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage leaves
  • 1/8 teaspoon crushed red pepper flakes, optional
  • 3 garlic cloves, finely chopped
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
  • 1 can (15 ounces) crushed tomatoes
  • 2 cartons (32 ounces each) reduced-sodium chicken broth
  • 1 cup uncooked ditalini or other small pasta
  • 12 cups chopped fresh spinach (12 ounces)

Directions

  • Directions In a 6-quart stockpot, heat oil over medium heat. Add carrots, celery and onion; cook until tender, 6-8 minutes. Add zucchini, yellow squash and seasonings; cook and stir until squashes are crisp-tender, 4-6 minutes. Add garlic; cook 1 minute longer. Mash 1/2 cup beans with a fork. Stir mashed beans and tomatoes into vegetables. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes. Stir in pasta and remaining beans; return to a boil. Cook, uncovered, 7-9 minutes or just until pasta is tender. Discard bay leaves. Stir in spinach; cook until spinach is wilted. Yield: 10 servings (about 4 quarts). Originally published as Garden Minestrone in Taste of Home June/July 2016, p10 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails Redesign, target_type: mix });

Nutrition

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Title:

Garden Minestrone

Descrition:

In Italian restaurants, I always order minestrone. After doing many trial and error batches, I developed a hearty veggie soup my whole family craves—kids and all. —Hillery Martin, Fort Leavenworth, Kansas

Garden Minestrone

  • Produce

    • 2 cans (15-1/2 ounces each great northern beans
    • 2 Bay leaves
    • 7 Carrots, medium
    • 7 Celery, ribs
    • 3 Garlic cloves
    • 1 Onion, medium
    • 1/4 tsp Sage, dried leaves
    • 12 cups Spinach, fresh
    • 2 Summer squash (about 3 cups, yellow
    • 1/4 tsp Thyme, dried
    • 1 can Tomatoes
    • 3 Zucchini, medium
  • Canned Goods

    • 2 cartons (32 ounces each reduced-sodium chicken broth, reduced-sodium
  • Pasta & Grains

    • 1 cup Ditalini or other small pasta
  • Baking & Spices

    • 1/4 tsp Pepper
    • 1/8 tsp Red pepper flakes
    • 1/2 tsp Salt
  • Oils & Vinegars

    • 2 tbsp Olive oil

The first person this recipe

tasteofhome.com

tasteofhome.com

212 0

Found on tasteofhome.com

Taste of Home

Garden Minestrone

In Italian restaurants, I always order minestrone. After doing many trial and error batches, I developed a hearty veggie soup my whole family craves—kids and all. —Hillery Martin, Fort Leavenworth, Kansas