Minestrone Vegetable Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 10 |
|
A good soup to use up vegetables. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 cloves garlic, finely chopped |
1 (32 ounce) carton chicken broth |
4 cups tomato juice |
1 (28 ounce) can diced tomatoes, undrained |
2 cups chopped fresh spinach |
2 zucchini, chopped |
2 carrots, chopped |
2 stalks celery, chopped |
1 (15.5 ounce) can cannellini beans, drained and rinsed |
1 tablespoon italian seasoning |
1 teaspoon salt (optional) |
1/4 teaspoon ground black pepper (optional) |
2 cups rotini pasta |
Directions:
1. Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes.
2. Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.
|
|