Minestrone is a hearty, traditional Italian soup with beans, pasta and lots of vegetables. This recipe was inspired by all the fresh tomatoes, onion, garlic, carrots, and zucchini we brought back from the farm this week. We had some leftover pasta cooked, and that's all it needed.
Minestrone Soup (Serves 4)
- 1 large onion, diced
- 3 large garlic cloves, minced
- 10 to 12 mushrooms, sliced
- 3 tablespoons filtered water
- 6 ripe, sweet tomatoes, cut in cubes
- 2 stalks celery, sliced on the diagonal
- 3 carrots, cut in rounds
- 1 zucchini, cut in pieces
- 5 cups vegetable stock or filtered water
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 tablespoon sumac
- ground black pepper to taste
- 15 ounce can white beans, drained
- 2 cups leftover cooked pasta
- 4 cups baby spinach
- Parsley, chopped and set aside for garnish
In a large pan, add onion, garlic and mushrooms to 3 tablespoons filtered water. Sauté until mushrooms are soft.
Add tomato, celery, carrots, zucchini and vegetable stock or water, and cook until veggies are soft, and tomatoes fall apart.
Add spices and cook 5 minutes.
Add drained beans, pasta and spinach stirring in the spinach. Allow spinach to wilt and add parsley.
Adjust seasonings to your taste. (If you are not salt free, add salt to each bowl before serving.)
NOTE: This is great to make when you have leftover pasta. We eat pasta once a month or less because it is a processed food. This is a great way to use leftover pasta with lots of nutrients and taste.