Now is the perfect time of year for a delicious and healthy Minestrone soup.  This is a recipe I haven’t even added to the cookbook yet so I would love your feedback!

Minestrone Soup

Ingredients

–  3 tablespoons olive oil
–  1 small minced white onion
–  ½ cup chopped zucchini
–  ½ cup Italian green beans
–  ½ stalk minced celery
–  4 cloves minced garlic
–  4 cups vegetable broth (yeast diet approved or make your own)
–  2 cans (15 oz) red kidney beans, drained
–  2 cans (15 oz) great northern or small white beans, drained
–  1 can (14 oz) diced tomatoes (yeast diet approved or use 2-4 diced tomatoes)
–  ½ cup shredded carrot
–  2 tablespoons minced parsley
–  1½ teaspoons dried oregano
–  1½ teaspoons salt
–  ½ teaspoon dried basil
–  ¼ teaspoon dried thyme
–  3 cups hot water
–  4 cups fresh baby spinach
–  ½ cup small shell pasta

Instructions

–  Measure olive oil into a large stock pot and heat on medium.
–  Put the onion, celery, garlic, green beans, and zucchini into the pot and saute for about 5 minutes or until the onions become translucent.
–  Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.
–  Bring to a boil and then reduce to a simmer for 20 minutes.
–  Add the spinach leaves and the pasta and cook for an additional 20 minutes.

Here is a link to an easy to make vegetable broth: http://simplysugarandglutenfree.com/vegetable-stock-recipe-a-good-stock-is-important/

I hope you enjoy!

~ Whitney