Minestrone Soup


The flavor of Oregano is a more aggressive one, so use less if wanted. As always, use salt and pepper to your desired amount. I ended up using 1 1/2 teaspoons in addition to the 1/2 teaspoon you put in with the vegetables.
Ingredients
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 white onion, finely chopped
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 2 zucchini, chopped (peeled if desired)
  • 1/2 teaspoon salt
  • 1 can (28 oz) petite diced tomatoes, undrained
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) tomato sauce
  • 3 cans (15.75 oz) vegetable broth
  • 1 tablespoon dried basil
  • 1/2 tablespoon dried parsley
  • 1 teaspoon oregano
  • 1-2 teaspoons salt, more or less to preference
  • 1/2 teaspoons pepper
  • 1 cup spinach leaves (about 1-2 handfuls)
  • 1 1/2 cups shell pasta
Instructions
  1. Melt butter and olive oil in a large stock pot over medium-high heat. Add the onion, carrots, celery, zucchini, and 1/2 teaspoon salt. Let cook for 8-10 minutes until tender, stirring occasionally.
  2. Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley, oregano, salt and pepper. Stir together and let come to a low boil. Once boiling, turn down the heat to medium and let simmer for 10-15 minutes.
  3. Add spinach and dried pasta shells. Let cook until pasta is done.
  4. Taste and add more salt or other spices if wanted.