Once again it is Friday and I will be sharing a very healthy, delicious and easy recipe that is meat free! This recipe makes a ton of food and is great with a loaf of french bread or just crackers, lunch or dinner! This is one of my husband's favorite soups, personally I don't like soup to much, but this one is so chunky, I can get away with less liquid in mine, making it less like soup! I truly hope you love it!
Marci's Minestrone Soup
6-8 Large Servings
Ingredients:
1 Tablespoon Olive Oil (or oil of your choice, like Canola or Vegetable)
2 Large Carrots, peeled and chopped into small pieces
2 Stalks Celery, chopped into small pieces
1 Large Onion, finely chopped
1/2 Teaspoon Red Pepper Flakes
1/2 Teaspoon Ground Sage
1/2 Teaspoon Ground Thyme
1 Teaspoon Dried Oregano
8 Oz. Frozen Green Peas
8 Oz. Frozen Chopped Spinach
8 Cups Vegetable Broth
1 Can Italian Diced Tomatoes
2 Cans White Beans (I use Great Northern,) drained but not rinsed
1 1/4 Cups Small Tubular Pasta (Macaroni or Ditalini)
1 Tablespoon Hot Sauce (Your favorite brand, I use either Louisiana or Tabasco)
Salt and Pepper (To Taste)
Heat oil in a very large pot over medium-high heat. Add onions, celery, carrots and saute until tender about 7 minutes. Add Red Pepper Flakes, Sage, Thyme, Oregano, Salt and Pepper until fragrant about 1 minute. Add Peas, Spinach, Vegetable Broth, Diced Tomatoes and Beans, cover and cook until it comes to a boil, about 20 minutes, stirring occasionally. Remove cover and add pasta, adjust heat if needed, simmer for about 10-11 minutes uncovered, stirring occasionally making sure the pasta doesn't get stuck to the bottom. Right at the end add hot sauce, salt and pepper if needed. Enjoy!
Marci's Minestrone Soup
6-8 Large Servings
Ingredients:
1 Tablespoon Olive Oil (or oil of your choice, like Canola or Vegetable)
2 Large Carrots, peeled and chopped into small pieces
2 Stalks Celery, chopped into small pieces
1 Large Onion, finely chopped
1/2 Teaspoon Red Pepper Flakes
1/2 Teaspoon Ground Sage
1/2 Teaspoon Ground Thyme
1 Teaspoon Dried Oregano
8 Oz. Frozen Green Peas
8 Oz. Frozen Chopped Spinach
8 Cups Vegetable Broth
1 Can Italian Diced Tomatoes
2 Cans White Beans (I use Great Northern,) drained but not rinsed
1 1/4 Cups Small Tubular Pasta (Macaroni or Ditalini)
1 Tablespoon Hot Sauce (Your favorite brand, I use either Louisiana or Tabasco)
Salt and Pepper (To Taste)
Heat oil in a very large pot over medium-high heat. Add onions, celery, carrots and saute until tender about 7 minutes. Add Red Pepper Flakes, Sage, Thyme, Oregano, Salt and Pepper until fragrant about 1 minute. Add Peas, Spinach, Vegetable Broth, Diced Tomatoes and Beans, cover and cook until it comes to a boil, about 20 minutes, stirring occasionally. Remove cover and add pasta, adjust heat if needed, simmer for about 10-11 minutes uncovered, stirring occasionally making sure the pasta doesn't get stuck to the bottom. Right at the end add hot sauce, salt and pepper if needed. Enjoy!
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