Minestrone Soup

Name: Minestrone Soup
Total time: PT45M15M
Yield: 6 to 8 servings
Ingredients: Ingredients 3 tablespoons olive oil 3 cloves garlic, chopped 2 onions, chopped 4 carrots, halved and sliced 1 teaspoon dried oregano 2 teaspoons dried basil 1 quart water 1 quart stock, vegetable or chicken 1 (28-ounce) can diced tomatoes 1 (15-ounce) can kidney beans, drained 3 zucchini, quartered and sliced 2 cups spinach, chopped Salt and pepper to taste 1 cup cooked rice (optional) 2 cups cooked pasta (optional) Croutons, for garnish Grated Parmesan cheese, for garnish

By:

Co+op

Recipe Information

Total Time:

45 minutes; 15 minutes active

Servings:

6 to 8 servings

A delicious way to use seasonal vegetables in virtually any season, this version celebrates fall's abundance of zucchini.

Ingredients

3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
4 carrots, halved and sliced
1 teaspoon dried oregano
2 teaspoons dried basil
1 quart water
1 quart stock, vegetable or chicken
1 (28-ounce) can diced tomatoes
1 (15-ounce) can kidney beans, drained
3 zucchini, quartered and sliced
2 cups spinach, chopped
Salt and pepper to taste
1 cup cooked rice (optional)
2 cups cooked pasta (optional)
Croutons, for garnish
Grated Parmesan cheese, for garnish

Preparation

In a large stockpot, heat olive oil over medium heat. Add onions and carrots and saute 5 minutes. Add garlic and spices and saute 3 minutes more.
Add water, stock, tomatoes, and beans, and bring to a boil.
Reduce heat and add vegetables. Simmer 30 minutes. Salt and pepper to taste.
If using, add rice or pasta. Garnish with croutons or Parmesan.