Homemade Minestrone Soup

• Vegetarian

• Produce

  • 2 tsp Basil
  • 1 Basil
  • 2 Bay leaves
  • 3 Carrots, chopped {about 1 1/2 cups}, medium
  • 3 Celery stalks, chopped, {about 1 cup}
  • 4 Garlic cloves
  • 1 cup Green beans, frozen
  • 1 Italian parsley or curly parsley
  • 1 15 oz. can Kidney beans, red
  • 1 Onion, chopped {about 2 cups}, medium
  • 1 tsp Oregano
  • 1/2 tsp Rosemary
  • 4 cups Spinach, fresh tightly packed
  • 1 tsp Thyme
  • 1 15 oz. can Tomatoes
  • 1 15 oz. can White beans
  • 1 Zucchini, sliced {about 2 cups}, large

• Canned Goods

  • 3 cups Vegetable broth

• Condiments

  • 1 24 oz. jar Classico riviera marinara sauce

• Pasta & Grains

  • 6 oz Pasta, small

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 Parmesan

Found on acedarspoon.com

Description

Ingredients

• 6 oz. small pasta {like elbow, macaroni or ditalini pasta}
• 2 Tablespoons olive oil
• 1 medium onion, chopped {about 2 cups}
• 4 garlic cloves, minced
• 3 celery stalks, chopped, {about 1 cup}
• 3 medium carrots, chopped {about 1 1/2 cups}
• 1 - 24 oz. jar of Classico Riviera Marinara Sauce
• 3 cups vegetable broth
• 1 - 15 oz. can of diced tomatoes
• 2 bay leaves
• 2 teaspoons basil
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1/2 teaspoon rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 parmesan rind {optional}
• 1 cup of frozen green beans
• 1 large zucchini, sliced {about 2 cups}
• 1 - 15 oz. can of red kidney beans, drained and rinsed
• 1 - 15 oz. can of white beans {like cannellini or Great Northern}, drained and rinsed
• 4 cups fresh spinach, tightly packed
• Freshly chopped Italian parsley or curly parsley
• Freshly chopped basil
• Freshly grated parmesan cheese

Directions

• Cook the pasta according to the package. Once done drain and rinse under cold water, set aside.
• In a large pot heat the 2 Tablespoons olive oil over medium hight heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots and celery and sauté for another 3-4 minutes, until carrots just start to become tender.
• Add the Classico Riviera Marinara Sauce, vegetable broth, diced tomatoes, bay leaves, basil, thyme, oregano, rosemary, salt, pepper and parmesan rind {optional} and bring to a boil. Turn the heat down to low and simmer covered for 30 minutes.
• Remove the lid and add the frozen green beans, zucchini, red and white beans and continue simmering for another 4-5 minutes, or until the zucchini is tender. Add the spinach and let the soup sit until the spinach is wilted, about 2 more minutes.
• Remove the parmesan rind before serving.
• In soup bowls portion out the pasta and ladle the soup over top of the pasta. Garnish with freshly chopped parsley, basil and freshly grated parmesan cheese.

Nutrition