Vegetable Garden Minestrone Soup Recipe
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 tablespoons olive oil
  • 1 cup onion, minced
  • ½ cup zucchini, chopped
  • ½ cup fresh green beans, cut
  • 1 stalk celery, minced
  • 4 cloves garlic, minced
  • 7 - 8 cups Vegetable Broth
  • 2 (15 ounce) cans black beans, drained
  • 2 (15 ounce) cans great northern beans, drained
  • 4 cups fresh tomatoes, diced (or 2 cans with juice)
  • ½ cup carrots, julienned or shredded
  • 2 tablespoons fresh parsley, minced (or 2 teaspoons dried)
  • 3 teaspoons fresh oregano, minced (or 1 teaspoon dried)
  • ½ teaspoon ground black pepper
  • 2 teaspoons fresh basil, minced (or ¾ teaspoon dried
  • ¾ teaspoon fresh thyme
  • 3 – 4 cups fresh baby spinach (or frozen spinach thawed)
  • ¾ cup small shell pasta* or spaghetti *broken up in small pieces
Directions
  1. Heat olive oil over medium heat in a very large soup pot. Add onion, celery, garlic, green beans, and zucchini and sauté in the oil for 5 minutes or until onions begin to turn translucent.
  2. Add vegetable broth tomatoes, beans, carrots, and spices to the pot. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  3. Add spinach leaves and pasta and cook for an additional 10 minutes or until pasta is al dente.
Notes
* You can use gluten free pasta to make this soup gluten-free
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/vegetable-garden-minestrone-soup/