Prep 10 mins
Cook 25 mins
A nice twist to an old standby soup.
- 1 large sweet onion, chopped
- 1 garlic clove, minced
- 4 cups low sodium vegetable broth (or chicken broth)
- 1 (16 ounce) can kidney beans, rinsed & drained
- 1 (14 1/2 ounce) can diced tomatoes (undrained)
- 2 medium carrots, sliced
- 1⁄2 cup uncooked elbow macaroni
- 1⁄2 teaspoon dried oregano
- 1 (12 ounce) packagefresh Baby Spinach, chopped
- In a large saucepan coated with non-stick spray, saute onion and garlic until tender, about 5-8 minutes.
- Add the broth, beans, tomatoes, carrots, macaroni and oregano.
- Cook until vegetables are tender, about 20 minutes.
- Stir in chopped spinach and bring to a boil.
- Remove from heat and let stand for 10 minutes.
This is just a beautiful minestrone! I used tiny soup pasta and frozen spinach since fresh is a little expensive in WI during January. I doubled the tomatoes because we love 'em. I wouldn't hesitate to serve this pretty soup to guests.
I made this recipe and instead of using canned tomatoes, I used one can of Rotel chopped tomatoes with diced chiles. Love that stuff. Adds alot of flavor. I used fresh minced garlic along with the onion, and used more oregano than called for. Other than using up a few green chiles that I found in the fridge which I minced up and added with the spinach, I didn't change a thing!!!!
This is good. I love Minestrone. I may have changed proportions of ingredients but kept to the basic idea. I made ours gluten free using a good rice pasta, vidalia onion, I'm sure I used extra garlic, I actually did not have broth on hand so I used water, sea salt and added some leftover cut up chicken kebab to add flavour (next time I would use stock, but it did work this way anyhow), plus the rest of the called for ingredients. I would make this again. Made for ZWT7 Italy, for my team Food.Commandos