I’m a big fan of soup on these chilly winter days, not only because I’m usually freezing and I love a hot meal, but because I make a ton of it and have lunches ready to go for a week 🙂 Minestrone soup is a family favourite around here. I’m a big fan of all the veggies and I usually add sausage for the hubs. I adapted the recipe from an allrecipes.com recipe I found a while back. This recipe makes enough for a small army…I usually have enough to freeze a couple servings and have lunch for a week!
- 3 tablespoons olive oil
- 3 cloves of garlic, chopped (I’ll be honest…. I put about 1/2 a tablespoon of minced garlic in….I love my garlic 🙂 )
- 2 onions, chopped
- 2 cups chopped celery
- 5 carrots, sliced
- 3 zucchinis, quartered and sliced
- 2 cups baby spinach, rinsed
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
- 2 cups chicken broth
- 2 cups water
- 4 cups tomato sauce
- 1 cup canned kidney beans, drained
- 4 cooked sausages or you could add about 1/2 a pound of cooked ground beef
- 1/2 cup seashell pasta
- Grated Parmesan cheese for topping (as much as you desire!)
In a large pot, over medium heat, heat olive oil and saute garlic for 2-3 minutes. Add onion and saute for 4-5 minutes. Add celery and carrots, saute for 1-2 minutes.
Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30-40 minutes.
During this time I cook the pasta, drain, and set it aside. I also cook the sausage or ground beef and add it once the soup has simmered.
Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. I keep the remainder pasta in a ziplock container in the fridge and add to the soup as I have it, I find that if you add it to the remaining soup the noodles become mushy.
Hope you enjoy and stay warm!