Tuesday, February 9, 2010

Minestrone Soup

3 tbsp. olive oil
1 c. onion (finely chopped)
½ c. chopped zucchini
½ c. frozen green beans
¼ c. minced celery (about ½ stalk)
4 tsp. minced garlic
4 c. vegetable broth
1 can (14 oz) diced tomatoes
2 (15 oz) cans red kidney beans (drained)
2 (15 oz) cans white kidney beans (drained)
½ c. carrots chopped
3 c. hot water
2 TBSP parsley
1 ½ tsp oregano
3 tsp salt
½ tsp black pepper
½ tsp basil
¼ tsp thyme
4 c. fresh baby spinach

In a large soup pot, sauté onion, zucchini, green beans, celery, and garlic in olive oil for 5 minutes. Add broth, tomatoes, beans, carrots, water, parsley, oregano, salt, pepper, basil, and thyme.

Simmer for 20 minutes. Add baby spinach and cook an additional 20 minutes.

Recipe via MarthaFry.org

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