Friday, January 17, 2014

Fall Minestrone

The weather decided it would let us know that Old Man Winter was making an appearance in Florida. It was below freezing two nights last week and I knew we needed soup. I had an abundance of veggies in the frig and thought this would be a good way to use some of them up. I love a Minestrone Soup, summer, fall, winter - you name it. I actually had 1/2 of a zucchini and threw it in for good measure. I wish I'd had some mushrooms I am sure they would have been awesome in this dish.
  • 1 teaspoon olive oil
  • 1/2 sweet onion, diced
  • 2 stalks celery, diced
  • 1 cup (about 3) carrots, chopped
  • 4 cloves garlic, minced
  • 4 cups no-chicken chicken broth
  • 2 (14 oz) cans diced tomatoes
  • 1 can cannelini beans, rinsed and drained
  • 1/2 zucchini, diced
  • 1/4 teaspoon salt (adjust depending on your canned goodsd)
  • 1 sprig of rosemary, stem removed and leaves minced
  • 1 bay leaf
  • 1 teaspoon black pepper
  • 1/2 cup small, dry pasta (I used small shells)
  • 2 cups baby spinach, chopped (or other green of choice)
  • 1/4 cup parsley, chopped

In a deep soup pan heat olive oil on medium high heat. Add onion, celery, and carrots and cook until onions are slightly translucent – about 4-5 minutes. Add garlic and cook another 2-3 minutes.

Add broth, tomatoes, and all the seasonings. Bring soup just to boiling, reduce heat to medium-low, cover and simmer for about 20 minutes.

Add pasta and spinach, cooking for another 10-12 minutes (or however long your pasta needs to cook based on package instructions).

Just before serving stir in fresh parsley.