Minestrone Soup
Ingredients 3 tbsp. olive oil 1 small white onion, minced ½ cup chopped zucchini ½ cup frozen Italian cut green beans ¼ cup minced celery 4 cloves minced garlic, minced 4 cups vegetable broth 2 (15 oz.) cans red kidney beans, drained 2 (15 oz.) cans white beans, drained 1 (14 oz.) can diced tomatoes
½ cup carrot 2 tbsp. minced fresh parsley 1½ tsp. dried oregano 1½ tsp. salt ½ tsp. ground black pepper ½ tsp. dried basil ¼ tsp. dried thyme 3 cups hot water 4 cups fresh baby spinach ½ cup small shell pasta
Directions 1. Place Universal 7.4 Qt. Stockpot over medium heat. Once pan is hot, Heat three tablespoons of olive oil over medium heat. 2. Sauté onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. 3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. 4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. 5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
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