Minestrone Soup for the Soul

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I love, love, love soup!! I could eat it every single day, even in the summer time. Minestrone is one of my all time favorites and this recipe is really excellent!! With all of the fresh herbs and vegetables it just makes me all warm and happy inside!!

Minestrone Soup for the Soul

About an hour                         Serves about 8 bowls

Ingredients

3 tbls. olive oil

3 cloves garlic, chopped

1 onions, chopped

2 cups chopped celery 

3 carrots, sliced

3 cups chicken stock

2 cups water

4 cups tomato sauce

1 can kidney beans, drained

1 bag fresh green beans

1 bag baby spinach, rinsed

2 zucchinis, halved and sliced

1 tbls. chopped fresh oregano

2 tbls. chopped fresh basil

salt and pepper to taste

1/2 box Ditalini pasta

2 tbls. grated Parmesan cheese for topping 

1 tbls. olive oil

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes. 

Add chicken stock, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans,  spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. 

Fill a medium saucepan with water and bring to a boil. Add pasta and cook until tender. Drain water, drizzle with Olive Oil and set aside. Stir the pasta every 10-15 minutes so the pasta doesn't stick together. 

Once the pasta is cooked and the soup is heated through, place a few spoon fulls of pasta into individual serving bowls. Ladle the soup on top of the pasta and sprinkle with Parmesan cheese. Drizzle with olive oil and serve. 

Once the pasta and the soup have cooled you can add the pasta to the soup and refrigerate immediately  This should stop the pasta from soaking up too much of the liquid when added to the soup.