November 20, 2010

Autumn Minestrone Soup

Sorry it has been so long. Me, Toby, and Emory are in Texas for the next two weeks for thanksgiving with his family, so my posts will be short and limited, but this recipe is a must try for these cold autumn nights. It is easy, healthy, and delicious. Enjoy!

Autumn Minestrone Soup
1 onion, skin removed and diced
2 carrots, diced into 1/4 inch pieces
1 stalk of celery, diced
2 medium zucchini, diced into 1/4 inch pieces
1 can white beans, drained
1 can red kidney beans, drained
1 cup diced green beans
1 clove of garlic, minced
1 (28oz) can tomatoes, with juice
1/2 lb. cooked, small elbow pasta (whole wheat or gluten free)
2 cups spinach
32 oz. vegetable broth (low sodium)
handful of fresh basil
1 teaspoon dried oregano
2 cups water

Heat a large pot over medium-high heat and add 1 tablespoon olive oil. Saute onions, celery, carrots, and garlic, oregano, salt and pepper. Stir occasionally until softened, about 8-10 minutes. Add in green beans and zucchini, and saute about 3 minutes. Add in the rest of the ingredients except for the spinach. Heat over medium heat until it simmers. Simmer about 20 minutes until veggies are tender. Add in spinach and let warm for 10 minutes. Serve.

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