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Jamie's Ministrone Soup by Liz McNulty serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Ministrone Soup

Ingredients:

3 tbs

olive oil

3 cloves

garlic, chopped

onions, chopped

2 cups

celery, chopped

carrots, sliced

2 cups

chicken broth

2 cups

water

4 cups

tomato sauce

1/2 cup

red wine (optional)

1 cup

canned kidney beans, drained

15 oz

can green beans

2 cups

baby spinach, rinsed

zuchinis, quartered and sliced

1 tbs

chopped fresh oregano

2 tbs

chopped fresh basil

1/2 cup

seashell pasta

2 tbs

grated Parmesan cheese for toppin

1 tbs

olive oil

salt and pepper to taste

Directions:

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2-3 minutes. Add onion and saute for 4-5 minutes. Add celery and carrots, saute for 1-2 minutes.

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zuchini, oregano, basil, salt and pepper. Simmer for 30-40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.

Once pasta is cooked and soup is heated through, place 2 Tbs cooked pasta into individual serving bowls. Ladle soup on top of pasta and top with parmeasan cheese and spray with olive oil.

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optional directions for bigger batches

In large crock pot (or two) combine first 8 ingrediants. Cook on high heat for 2 hours. Reduce heat to low and add kidney beans, green beans, spinach, zuchini, oregano, basil, salt and pepper. Cook for 203 hours longer.

Before portioning into freezer bags, add the cooked seashell pasta

Portion soup into gallon size freezer bags or 4 medium plastic contaciner allowing 1/4 inch head space at top.

Label bag. Freeze.

When ready to cook. Thaw, heat through, top with Parmesan cheese.

Categories:

Soups