MINESTRONE SOUP

Minestrone Soup image

My family loves minestrone soup, so when I found this online, I tweaked it to fit my family's tastes and this is the result. So flavorful and comforting.

Provided by Judy Garcia @snflwr8351

Number Of Ingredients 18

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Ingredients

2 tablespoon(s) olive oil
4 clove(s) garlic, minced
1 medium onion, diced
1 cup(s) (2-3 stalks) celery, chopped or sliced
3 carrots, chopped or sliced
4-6 cup(s) vegetable or chicken broth
1 can(s) (14.5 oz) crushed tomatoes
1 can(s) kidney beans, drained and rinsed
1 can(s) great northern beans, drained and rinsed
1/2 pound(s) fresh green beans, bite sized pieces (can use 1 can of green beans)
2 cup(s) baby spinach, rinsed and chopped (if desired)
2 medium zucchini, halved lengthwise and sliced
1 tablespoon(s) fresh oregano, chopped (or 1 tsp. dried)
2 tablespoon(s) fresh basil, chopped (or 2 tsp. dried)
1 teaspoon(s) salt (or to taste)
1/4 teaspoon(s) ground black pepper (or to taste)
1/2 cup(s) dry ditalini pasta (or other small pasta)
grated parmesan cheese for topping

Steps:

In a large soup/stock pot, heat olive oil over medium heat. Add garlic and onion and saute for 2-3 minutes. Add celery and carrots and continue to saute for 3-4 minutes longer.
Add broth (amount depends on how much liquid you want in your finished soup) and crushed tomatoes; bring to a boil, stirring frequently.
Reduce heat to low and add drained beans, green beans, zucchini, oregano, basil, salt and pepper. Simmer for 30-40 minutes or until vegetables are tender. The longer you simmer, the more flavor your soup will have.
Add ditalini (or other small pasta such as macaroni, shells, etc.) and continue to simmer 10-20 minutes longer; add spinach and simmer 2-3 minutes or until cooked.
Ladle soup into serving bowls; top with grated fresh parmesan and serve with a hearty, crusty roll or bread.

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