Recipe by lazyme
Here's a simple and tasty minestrone from the American Heart Association Cookbook. You can substitute macaroni or other pasta for the orzo if you choose. We like to add some spicy Mrs. Dash at the end for a little more kick.
Top Review by breezermom
I made this exactly as posted, except I did add some sea salt. I also used elephant garlic, so I think I increased it by about a normal clove. Wonderful soup! I can't believe no one has tried this yet. I had everything I needed except the beans, so it was easy to make for me. I did make a mistake and add both beans in step one, but this didn't seem to affect the recipe. My cannellini beans were still intact and whole. I threw in a bit of kale too just because I had some that needed to be used. Very warming soup, and welcome on our first really cool night here. Delish....think it makes more than 4 servings though, unless you are a sumo wrestler and eat lots! Which I do! LOL
- 1 (14 ounce) can kidney beans, rinsed and drained
- 1 tablespoon olive oil, extra virgin
- 3 garlic cloves, minced
- 1 bay leaf
- 1⁄2 teaspoon red pepper flakes, crushed
- 1 onion, chopped
- 2 1⁄2 quarts water
- 1 leek, sliced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 2 potatoes, peeled and cubed
- 1 cup green beans, sliced
- 1 1⁄2 cups tomato sauce
- 1 tablespoon mixed Italian herbs
- 2 zucchini, chopped
- 1 1⁄2 cups cannellini beans, drained and rinsed
- 14 1⁄2 ounces stewed tomatoes
- 1⁄2 cup orzo pasta
- 2 cups spinach, chopped
Directions See How It's Made
- Place oil in 6 quart saucepan.
- Add beans, garlic, bay leaf, red pepper flakes, onion.
- Saute 5 minutes.
- Add water.
- Bring to boil.
- Simmer 1 hour.
- Add leek, carrots, celery, potatoes, green beans, tomato sauce, herb blend, and pepper.
- Cook 30 minutes.
- Add zucchini, beans, tomatoes.
- Cook 15 minutes.
- Add orzo and spinach.
- Cook 15 minutes.