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

font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: circle; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">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.

Source>>Minestrone Soup@togetherasfamily

Tweet