Thursday, March 4, 2010

Minestrone Soup

I stole this from my friend Shannon, I hope she doesn't mind me posting it here. I basically use this blog as one of my recipe books so this is how I keep track of them. This stuff is GOOOOOD!
42 oz beef broth
1 15- oz. can kidney beans, rinsed and drained
1 15 oz. can garbanzo beans/chickpeas, rinsed and drained
(I often add 1 can of white kidney beans, as well)
1 14.5 oz. can stewed tomatoes, undrained (I use Italian stewed tomatoes, or the kind that says 'with basil and oregano', and I pulse these in my blender, and I often use two cans)
12 oz. chicken broth or vegie broth (I use low sodium)
1 6-oz. can tomato paste
2 tsps sugar
1 tsp dried Italian seasoning, crushed (I just put it in my palm and grind it with my fingers, and I think I use a little bit more)
1.5 cups frozen mixed vegies, such as Italian blend (I do not use frozen vegies; I pulse up the following in my blender: one small onion; 2 carrots; 2 celery stalks; about one-half cup of whatever peppers I might have (red or green, or both); and two or three garlic cloves. Zucchini squash is also good)
2 cups fresh spinach leaves, coarsely chopped
2 cups cooked pasta (I use wheat rotini--cook it just shy of al dente before putting in soup)
finely shredded parmesan cheese, optional-You can make this one Gluten Free by using rice noodles

1. Heat some olive oil in large pot.; add vegies (if fresh), saute till soft (I do the carrots first for about seven minutes, and I add the garlic after everything is nearly tender); add Italian seasoning.

2. Add beans, tomatoes, paste, sugar, broths.

3. Simmer a while; add pasta about 15 minutes before you plan to eat.

4. Just before serving, add spinach.

5. Serve with parm. cheese, if desired.