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Minestrone Soup Recipe

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An easy to prepare Italian soup for lunch or dinner.

Minestrone Soup Recipe (+)

Directions

In a large sauce pan, bring beef broth and water to a boil.
Reduce heat and add onion, garlic, celery, carrots, tomatoes, kidney beans, parsley, seasonings, and bay leaf. Return to a boil and then reduce heat and cook for 20 minutes.
Add pasta, zucchini, canned mushrooms, and spinach (drained). Stir and return to a boil. Reduce heat and cook an additional 15 minutes or until pasta is tender.
Remove bay leaf. Garnish with freshly grated Parmesan or Romano cheese if desired, and serve.

Container: Large sauce pan or soup pot

Prep Time: 30 minutes

Cook Time: 45 minutes

Serving Description: soup bowl

Ingredients

-		1 onion, chopped
-		3 cloves garlic, minced
-		1 cup celery, chopped
-		1/2 cup carrots, thinly sliced
-		28 ounces tomatoes, canned, diced in juice
-		3 cups beef broth
-		3 cups water
-		16 ounces kidney beans, drained and rinsed
-		1/2 cup small pasta
-		10 ounces spinach, frozen, thawed and well drained
-		8 ounces mushrooms, canned, sliced and drained
-		2 small zucchini, sliced with skin
-		3 tablespoons fresh parsley, chopped
-		1 teaspoon onion salt
-		1/4 teaspoon oregano
-		1/2 teaspoon garlic salt
-		1/4 teaspoon sage
-		1 bay leaf
		salt & pepper to taste
		GARNISH (optional):
		freshly grated Parmesan or Romano

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