Spinach Minestrone Soup

Name: Spinach Minestrone Soup
Ingredients: 1 (49 ounce) can chicken broth; 1 (28 ounce) can tomato sauce; 2 carrots; 2 celery ribs; 1 leek; 1 large potato; 1 teaspoon minced garlic clove; 2 tablespoons butter; 2 (15 ounce) cans cannellini beans; 1 (10 ounce) bag baby spinach leaves; 1 small cabbage (sliced thin); white pepper (to taste); parmesan cheese (to taste)

13 ingredients

7 steps

Ingredients

1 (49 ounce) can chicken broth
1 (28 ounce) can tomato sauce
2 carrots
2 celery ribs
1 leek
1 large potato
1 teaspoon minced garlic clove
2 tablespoons butter
2 (15 ounce) cans cannellini beans
1 (10 ounce) bag baby spinach leaves
1 small cabbage (sliced thin)
white pepper (to taste)
parmesan cheese (to taste)

Directions

1

In a large sauce pot, combine teh broth and sauce. Bring it to a boil.
2

Dice the carrots, celery, and potato. Combine for approximately four to six cups of vegetables. Slice the leek into 1/2 inch circles and then cut them circles in half.
3

Saute two cloves worth of minced garlic and butter in a large frying pan. Add the carrots, celery, and potato to the frying pan. Saute until they are almost soft.
4

Pour all the vegetables into the broth and cook for approximately 25 to 30 minutes on medium/low. Add white pepper to your preference.
5

Add the sliced cabbage and spinach leaves. Cook for another 15 minutes.
6

Drain the beans and add to the soup. Cook for 10 more minutes.
7

Spinkle parmesan cheese on top and serve.