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Minestrone Soup Print E-mail

Soup, soup, glorious soup. Great for warming up on cold winter days. Belle and Liv recently gave a soup demonstration at the Vernon Area Public Library. They made 3 tasty soups in under an hour's time. Even though this soup is quick to make, Minestrone always tastes better the next day. So make enough for left-overs.

Serve with crusty bread and a salad, and you have a tasty, nutritiousl meal.

{Makes 6 servings}

You'll need:

  • 3 tablespoons of olive oil
  • 3 cloves of garlic, diced
  • 1 stalk of celery, diced
  • 2 large carrots, diced
  • 1 teaspoon of salt
  • 1 cup of onion, diced
  • 1 teaspoon of dry thyme
  • 2 bay leaves
  • 1 medium zucchini, cut in cubes
  • 3 cups of vegetable broth
  • 1 - 19 ounce can of diced tomatoes, drained
  • 1 can of cannellini beans, drained
  • 1 cup cooked corkscrew pasta
  • 1 cup of fresh spinach
  • Parmesan cheese, grated
  • A little adult help

Equipment:

  • A large pot
  • A silicone spatula
  • A ladle
  1. Heat the olive oil in the pan until it get a slight haze.
  2. Add the garlic, celery, carrots and onions. Sauté until the carrots are slightly tender.
  3. Add the thyme, bay leaves, and zucchini.
  4. Sauté another 5 minutes.
  5. Next, add the vegetable broth, the tomatoes and the cannellini beans
  6. Simmer about 30 minutes, until the vegetables are tender.
  7. Add the pasta and the spinach. Cook just until spinach is wilted.
  8. Serve topped with a sprinkle of Parmesan cheese.