Garden Minestrone

Name: Garden Minestrone
Ingredients: 2 tablespoons olive oil; 7 medium carrots, chopped; 7 celery ribs, chopped; 1 medium onion, chopped; 3 medium zucchini, chopped; 2 yellow summer squash (about 3 cups), chopped; 2 bay leaves; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon dried thyme; 1/4 teaspoon dried sage leaves; 1/8 teaspoon crushed red pepper flakes, optional; 3 garlic cloves, finely chopped; 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided; 1 can (15 ounces) crushed tomatoes; 2 cartons (32 ounces each) reduced-sodium chicken broth; 1 cup uncooked ditalini or other small pasta; 12 cups chopped fresh spinach (12 ounces)

18 ingredients

4 steps

Ingredients

2 tablespoons olive oil
7 medium carrots, chopped
7 celery ribs, chopped
1 medium onion, chopped
3 medium zucchini, chopped
2 yellow summer squash (about 3 cups), chopped
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried sage leaves
1/8 teaspoon crushed red pepper flakes, optional
3 garlic cloves, finely chopped
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
1 can (15 ounces) crushed tomatoes
2 cartons (32 ounces each) reduced-sodium chicken broth
1 cup uncooked ditalini or other small pasta
12 cups chopped fresh spinach (12 ounces)

Directions

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 squashes are crisp-tender, 4-6 minutes. Add garlic; cook 1 minute longer.
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.
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.
4

Add remaining beans, but not pasta and spinach. Cool soup; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a Dutch oven. Bring to a boil. Stir in pasta; return to a boil. Reduce heat; cook, uncovered, for 7-9 minutes or until pasta is tender. Discard bay leaves. Add spinach and cook until wilted.