Garden Minestrone
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 10 servings (about 4 quarts).
At Italian restaurants, I always order minestrone. After doing many trial-and-error batches, I developed a hearty veggie soup my whole family craves—kids and all. —Hillery Martin, Junction City, Kansas
Ingredients
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2 tablespoons olive oil
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7 medium carrots, chopped
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7 celery ribs, chopped
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1 medium onion, chopped
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3 medium zucchini, chopped
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2 yellow summer squash (about 3 cups), chopped
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2 bay leaves
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon dried thyme
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1/4 teaspoon dried sage leaves
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1/8 teaspoon crushed red pepper flakes, optional
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3 garlic cloves, finely chopped
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2 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
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1 can (15 ounces) crushed tomatoes
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2 cartons (32 ounces each) reduced-sodium chicken broth
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1 cup uncooked ditalini or other small pasta
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12 cups chopped fresh spinach (12 ounces)
Directions
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1.
In a 6-quart stockpot, heat oil over medium heat. Add carrots, celery and onion; cook until tender, 6-8 minutes. Add zucchini, yellow squash and seasonings; cook and stir until squash is crisp-tender, 4-6 minutes. Add garlic; cook 1 minute longer.
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2.
Mash 1/2 cup beans with a fork. Stir mashed beans and tomatoes into vegetables. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes.
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3.
Stir in pasta and remaining beans; return to a boil. Cook, uncovered, 7-9 minutes or just until pasta is tender. Discard bay leaves. Stir in spinach; cook until spinach is wilted.
Nutrition Facts
1-1/2 cups: 209 calories, 4g fat (1g saturated fat), 0 cholesterol, 929mg sodium, 35g carbohydrate (10g sugars, 9g fiber), 12g protein.
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