GREAT-AUNT LILLIAN'S MINESTRONE SOUP

Great-Aunt Lillian's Minestrone Soup image

Provided by Marsha Gardner

Number Of Ingredients 23

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4 Tbsp olive oil, extra virgin
1 c onion, diced
1 c zucchini, diced
1 c italian green beans
1/2 c celery, diced
4 clove garlic, minced
4 c chicken broth or vegetable broth if making a vegetarian version
1 can(s) red kidney beans, drained and rinsed
1 can(s) white beans, drained
1 can(s) garbanzo beans, drained
3 can(s) tomatoes, diced
3/4 c carrots, shredded
2 Tbsp fresh parsley, chopped
1 tsp oregano, dried
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp basil, dried
1/4 tsp thyme, dried
1/2 tsp red pepper flakes
1 1/2 c hot water
3 c fresh baby spinach
3/4 c small shell macaroni
parmigiano-reggiano, grated, for topping

Steps:

1. Heat two tablespoons of olive oil over medium heat in a large soup pot.
2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. I like to serve with homemade croutons and Parmigiano-Reggiano cheese sprinkled on top.