Ingredients
- 1/4 Cup Quality Olive Oil (not Canola or Vegetable)
- 1 Tablespoon Organic Salted Butter
- 1 Large Organic Sweet Onion (such as Vidalia), chopped
- 4 Cloves Organic Garlic, minced
- 2 Cups Organic Carrots, washed, peeled and diced
- 2 Stalks Organic Celery, washed and diced
- 1 Cup Fresh Organic Green Beans, washed and cut into 1/2″ pieces
- 1 Organic Zucchini, washed and quartered with skin on
- 1 Idaho Potato, washed peeled and cut into small cubes
- 2 Cups Organic Baby Spinach, washed and roughly chopped
- 15 oz. Diced Tomatoes (Imported will have more flavor) with liquid
- 3 Cups Vegetable (or Chicken) Broth
- 2 Cups Water
- 2 Cups Organic Tomato Sauce (try and find one with very low sugar or make your own)
- 1 Can Kidney Beans, drained and rinsed (I used red)
- 1 tsp. Dried Oregano
- 1 tsp. Dried Basil
- 1 tsp. Italian Seasoning
- 1 Bay Leaf
- 1 Cup Ditalini Pasta
- Fresh Parmesan Cheese, shaved or grated
Instructions
- Add the oil to a LARGE stockpot over medium heat. When warm add the butter and allow it to foam. Add the onions and sauté for approx 2 -3 minutes. Season generously with salt which will help the onion sweat.
- Add the diced carrots and celery and saute an additional 4 minutes, stirring often. Again season with salt and pepper.
- Add the garlic and saute an additional minute or until fragrant.
- Add the broth, water and tomato sauce to the pot and bring to a boil.
- Once it reaches a boil reduce the soup to low and begin simmering
- Add the potatoes, kidney beans, green beans, spinach, zucchini and spices. Stir and taste for seasonings. Add salt and/or pepper if necessary.
- Simmer for 45 min -1 hour or until vegetables are tender.
- Before serving cook pasta according to instructions and ladle soup over desired amount. Top with fresh parmesan cheese.
I used all organic ingredients when making this recipe, and hope you do too!
link recipe from http://www.happilyunprocessed.com/minestrone-soup/