Minestrone

March 11, 2022

A delicious soup for all occasions, this recipe calls for a wide variety of fresh vegetables that will be sure to satisfy any hungry eater.

Ingredients

olive oil
1 leek, thinly sliced (~1 cup)
2 carrots, thickly sliced (~1½ cup)
2-3 ribs celery, thickly sliced (~1 cup)
3 tbsp Stuart's Spices Bouquet Garni
1 28 oz can diced tomatoes
4 cups vegetable broth/stock
1 potato, cut into bite-size pieces
½ cup raw or frozen string beans, cut into half or thirds
1 cup fresh spinach
1 can kidney beans, rinsed and drained
Small handful of spaghetti, broken into pieces

Instructions

Sauté leek in a little olive oil
After a minute, add the carrots and celery and continue to sauté for 3-4 more minutes
Add the stock, diced tomatoes, potato, and the Bouquet Garni
Bring to a boil and simmer 5 minutes
Add the pasta and string beans
Bring back to a boil and simmer for 10 minutes
Add the kidney beans and spinach, and then continue to simmer for 5 more minutes or until the carrots and potatoes are soft
Adjust seasonings, adding salt and pepper if desired
You can also add extra water or broth if needed

Tips

Optional: Take fresh basil, parmesan cheese, and a little of the cooked soup broth and mix in a food processor until it has a fairly smooth consistency, and then pour the mixture back into the soup for a creamier version.

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