Minestrone Soup

Next time I make this I probably won’t add the spinach. I loved it, but I’ll be honest and say that when my kids saw the spinach they acted as if I had put dog food in front of them to eat for dinner. It did not go over well 

I hope you enjoy! Thanks for sticking with me and I promise lots of good food is coming!

Minestrone Soup

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Classic Minestrone soup with a tomato vegetable broth base and loaded to the max with fresh veggies, beans, and tender pasta. Simmer with some spices and you have a delicious & healthy bowl of soup for dinner.

Course: Soup

Cuisine: American

Servings: 10

Calories: 134 kcal

Ingredients

• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 white onion finely chopped
• 1 cup carrots sliced thin
• 1 cup celery sliced thin
• 2 zucchini chopped (peeled if desired)
• 1/2 teaspoon salt
• 1 can (28 oz) petite diced tomatoes do not drain
• 1 can (15 oz) kidney beans drained & rinsed
• 1 can (15 oz) tomato sauce
• 3 cans (15.75 oz each) 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 stockpot 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.

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