Minestrone Soup Photo Story

I've always wanted to do this...photograph the making of a recipe. So here it is...my photo story of making minestrone soup. Which turned out very yummy, by the way! The recipe is at the end.

 

Scrumptious! Here's the recipe (adapted from www.food.com):

Minestrone Soup

3 tbs olive oil

1 cup minced white onion (about 1 small onion)

3/4 cup chopped zucchini

1/2 cup frozen green beans

1/2 cup minced celery (about 2 stalks)

4 tsp minced garlic (about 4 cloves) or 1 tsp garlic powder (if you don't happen to have fresh)

3 (14-oz) cans vegetable broth

2 (15-oz) cans red kidney beans, drained and rinsed

2 (15-oz) cans great northern white beans, drained and rinsed

1 (14-oz) can diced tomatoes, including liquid

1/2 cup shredded carrots

1 1/2 tsp dried oregano

1 tsp salt

1/2 tsp black pepper

2 tbs minced fresh basil

1/4 tsp dried thyme

3 cups hot water

4 cups fresh baby spinach

1/2 cup small shell pasta

Directions:

1. Head 3 tbs of olive oil over medium heat in a large soup pot.
2. Saute 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 tomatoes, beans, carrots, 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 10 minutes or until desired consistency.
6. Makes about eight 1 1/2 cup yummy servings.

Enjoy! I sure did! ~CJ~