Minestrone Soup

• Produce

  • 4 cups Baby spinach, fresh lightly packed
  • 1 tbsp Basil
  • 1 Bay leaf
  • 1 (15 ounce can Cannellini beans
  • 3 Carrots, whole small
  • 2 stalks Celery
  • 1 (15 ounce can Garbanzo beans
  • 4 cloves Garlic
  • 1 (14.5 ounce can Italian cut green beans
  • 1 (15 ounce can Kidney beans, red
  • 1 Onion, whole firm
  • 1 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh
  • 1 tsp Thyme, fresh leaves
  • 1 (14 ounce can Tomatoes, low salt with juice
  • 1 Zucchini, medium

• Canned Goods

  • 6 cups Vegetable broth, low salt

• Pasta & Grains

  • 1 cup Shell pasta, small

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 tsp Pepper, fresh ground
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese, fresh grated

• Liquids

  • 1 cup Water, HOT

• Other

  • 1 (24 ounce bottle Cento rustica passata *

Found on savingdessert.com

Description

Directions

• Heat the olive oil in a large heavy bottom soup pot on medium heat. Add the onion and sauté until translucent and soft. Add the minced garlic and sauté for 1 minute, stirring constantly. Immediately add the zucchini, carrots, celery, and all spices except bay leaf. Cook, stirring gently for about 2-3 minutes or until the oil has coated all the vegetables. Add the Vegetable broth, tomatoes with juice, Passata, hot water, and bay leaf. Bring to a boil, reduce the heat to maintain a simmer and cook, uncovered, for 30 minutes, stirring occasionally.
• Add the green beans, kidney beans, cannellini beans, garbanzo beans, baby spinach and pasta. Cook until the pasta is al dente - about 15 minutes. Remove and discard the bay leaf.
• Check the seasoning and add fresh ground pepper and salt if needed.
• Garnish individual bowls with fresh grated Parmesan cheese and serve.