Yet Another Minestrone
Ready In: 40 mins
Serves: 4-6
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and cut into 1/4 inch rounds (I'm lazy and use shredded carrots from a bag)
- 1 (28 ounce) can crushed tomatoes
- 1 (14 ounce) can beef stock or 1 (14 ounce) can chicken stock or 1 (14 ounce) can vegetable stock
- 1⁄2-1 teaspoon dried oregano
- 1⁄2 teaspoon dried marjoram
- 1⁄2-1 teaspoon dried basil
- 1⁄4 teaspoon pepper
- 1⁄2 cup small macaroni noodles (other other small pasta, I generally take a fistful of spaghetti and break it up)
- 1 (16 ounce) can kidney beans, undrained
- 8 ounces fresh spinach, cut into thin strips (I use frozen chopped spinach)
- 1⁄4 cup packed fresh parsley (I use 1 T dried)
- parmesan cheese (for topping)
Directions
- Combine the onion, garlic and carrots in a large pot or soup kettle and cook, covered, over low heat till onion is soft and translucent, about 10-15 minutes.
- Stir occasionally and add a little water or stock if necessary to prevent scorching.
- Add tomatoes, stock, oregano, marjoram, basil and pepper and bring to a boil over med high heat.
- Add pasta and cook till tender, about 10 minutes.
- Add the beans and their liquid, the spinach and parsley and cook till heated through, about 5 more minutes.
- Serve with grated parmesan cheese on the side to sprinkle on top, if desired.
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