Minestrone Soup

Name: Minestrone Soup
Ingredients: 1 medium zucchini, sliced; 1 onion, diced; 1 stalk celery, thinly sliced; 1 bell pepper, coarsely chopped; 1 garlic clove, minced; 8 fresh mushrooms, sliced; 1 (15 ounce) can navy beans; 1 (15 ounce) can dark red kidney beans; 1 (10 ounce) box frozen chopped spinach; 1 (14 1/2 ounce) can diced tomatoes; 1 (14 1/2 ounce) canflat Italian cut green beans (frozen is good too); 1 teaspoon Mrs. Dash seasoning mix; 18 teaspoon nutmeg; 3 cups beef broth or 3 cups vegetable broth; 1 cup pasta (I prefer fiori or shells); salt and pepper; 2 tablespoons olive oil

17 ingredients

6 steps

Ingredients

1 medium zucchini, sliced
1 onion, diced
1 stalk celery, thinly sliced
1 bell pepper, coarsely chopped
1 garlic clove, minced
8 fresh mushrooms, sliced
1 (15 ounce) can navy beans
1 (15 ounce) can dark red kidney beans
1 (10 ounce) box frozen chopped spinach
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) canflat Italian cut green beans (frozen is good too)
1 teaspoon Mrs. Dash seasoning mix
18 teaspoon nutmeg
3 cups beef broth or 3 cups vegetable broth
1 cup pasta (I prefer fiori or shells)
salt and pepper
2 tablespoons olive oil

Directions

1

In a large Dutch oven, saute the onion, garlic, pepper, zucchini, and mushrooms in 2 tablespoons of olive oil until onions are clear.
2

Add the cans of beans, tomatoes, broth and seasoning.
3

Bring to a boil.
4

Add frozen spinach and pasta.
5

Bring back to a low boil and cook 10 minutes, stirring occasionally to break up the spinach.
6

Serve with a sprinkling of shredded parmesan or romano cheese and crusty bread.