FBD

Italian Minestrone

ItalianVegetarianIntermediate90 minBy Northstar

Ingredients

Servings
4
  • 19 oz canned kidney beans, drained
  • 19 oz canned cannellini beans, drained
  • 3 medium potatoes, peeled and diced
  • 0.3 head broccoli, cut into florets
  • 1 small zucchini, diced
  • 1 small yellow squash, diced
  • 4 oz green beans, cut into 1-inch pieces
  • 0.5 lb spinach, washed and stems removed
  • 1 medium onion, thinly sliced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 0.3 cup extra virgin olive oil
  • 1 cup small pasta (tubettini or orzo)
  • 2 0.5 quart water or chicken broth

Instructions

  1. 1

    Pulse carrot, celery, onion, garlic, parsley and sage in food processor about 10 times.

  2. 2

    Heat olive oil in a large soup pot over medium heat. Add pulsed vegetables and sauté until wilted, about 5 minutes.

  3. 3

    Add potatoes, broccoli, carrots, celery, squash, zucchini, and green beans.

  4. 4

    Add beans, water or broth, and thyme. Season with salt and pepper. Bring to a boil.

  5. 5

    Reduce heat to low, cover, and cook gently for about 1 hour.

  6. 6

    Add spinach and pasta during last 15 minutes of cooking.

  7. 7

    Serve with freshly grated Parmesan.

Tags

soup