Vegetable Minestrone Soup
This dish is a hardy meal full of vegetables, pasta, and delicious flavors. It’s another wintertime favorite in our house. The pasta can be varied as well as the vegetables. This makes a large pot of soup which is great for larger gatherings or leftovers.
Ingredients
1 large onion - chopped
1 head celery - chopped
1 bunch carrots- chopped
3 cloves garlic chopped
3 large potatoes cubed
2 zucchini sliced round
2 yellow squash sliced round
1 6oz bag baby spinach
1 8oz can hunts tomato sauce
1 - 14oz can diced tomatoes
1 10oz bag frozen peas
1 10oz bag frozen corn
1 10oz bag cut green beans
1 15oz can cannellini beans
1lb elbow pasta
½ cup grated reggiano parmigiano cheese
Extra virgin olive oil to cover bottom of the pan
2 chicken bouillon cubes
1 tsp salt
½ tsp pepper
¼ tsp red pepper flakes
2-32oz containers of chicken stock
6-8 fresh basil leaves chopped
1 cup white wine
Directions
1. Boil salted water for the pasta. Once boiling, add the pasta and cook for approximately 10 minutes. Taste and drain if cooked. Hold aside.
2. In a large stockpot, cover the bottom with olive oil and add the salt, pepper, red pepper flakes, the chopped onion, and chopped garlic sauté for a few minutes. Add the chopped celery, chopped carrots and potatoes sauté for about 15 minutes.
3. Add the stock, bouillon cubes, wine, diced tomatoes, hunts tomato sauce, grated cheese, chopped basil, the frozen vegetables, the zucchini, yellow squash, and cannellini beans. Let simmer about 45 minutes.
4. Add the spinach and pasta. Cook for another few minutes.
5 Taste and adjust seasonings if needed.
