Minestrone Soup Recipe

I love minestrone soup! Served with sour dough bread, whipped buttah and a salad, woohoo, I’m one happy gal. This recipe is packed full of vegetables, beans and fresh herbs. I turn to this recipe when I need something quick, easy and tasty. I like to think I’m eating at the Olive Garden without the price tag.

Ingredients
1 tablespoon olive oil
1 small red onion, chopped
1 large carrot, peeled, quartered and sliced
2 celery stalks, chopped
2 zucchini, quartered, cut into 1 inch pieces
5 small red potatoes, washed and cut into cubes
5 garlic cloves, minced
2 cans 14.5oz. each diced tomatoes
2 cans 15.25oz. each kidney beans, drained, rinsed
1 can 14.5oz. green beans, drained
4 sprigs fresh thyme
2 tablespoons fresh basil, chopped
5 beef bouillon cubes
kosher salt, to taste
fresh cracked pepper, to taste
1 cup fresh spinach, chopped
1 cup elbow macaroni
fresh parmesan cheese, grated, optional

Directions
In a large pot heat olive oil over medium heat. Add onion, celery, and carrots. Cook, stirring until tender. Add minced garlic an cook until fragrant, making sure not to burn garlic.
2. Turn heat to high, add 8 cups water to pot along with potatoes, zucchini, basil and thyme; season with beef bouillon cubes, kosher salt and fresh cracked pepper to taste. Boil until potatoes and zucchini are fork tender. Reduce heat to medium.
3. Add canned tomatoes, green beans and kidney beans; simmer for 30 minutes. If soup is to thick add 1 cup of water {or more} if needed and adjust seasonings. Add pasta and cook just until tender. Remove from heat. Add chopped fresh spinach, stir. Top with fresh grated parmesan cheese. Serve with sour dough baguettes, whipped butter and a fresh garden salad if desired.
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