Minestrone Soup

By zeenieme

Ingredients

• 1/4 cup olive oil
• 1 large onion, diced
• 1 stalk of celery, diced
• 2 medium carrots, peeled and diced
• 4 cloves of garlic, chopped
• 1 large Yukon gold potato or 2 small red potatoes, diced
• 2 small zucchini, diced
• 1 cup of fresh or frozen peas
• 2 cups of fresh spinach, rough chopped
• 4 ripe tomatoes, diced or a 4 ounce can of tomato sauce
• 1/4 cup fresh basil, chopped
• 1 1/2 cups Northern white or pinto beans
• 4 quarts of low-sodium chicken stock
• 1 1/2 cups elbow macaroni or broken pieces of pasta
• salt and pepper to taste
• 1/2 cup Parmesan cheese

Details

Servings 8

Preparation

Step 1

In a large soup pot, saute onions, celery, carrots and garlic in olive oil. Gently brown for about 5 minutes. Add potatoes, zucchini, peas, spinach, tomatoes, basil and beans. Add broth, salt and pepper. Cover and simmer for one hour. Add pasta and cook for 20 minutes. Serve and sprinkle with Parmesan cheese.