1 tablespoon Olive Oil
1 tablespoon chopped fresh Rosemary (or 1 teaspoon dried)
1 medium onion, finely chopped
2 garlic cloves, minced
1 large zucchini, quartered lengthwise and sliced crosswise 1/2inch thick
1 large carrot
1/4 medium head cabbage, halved lengthwise and shredded
1 cup Spinach (optional)
2 cans (14.5 ounces) diced tomatoes in juice
1 can (19 ounces) of kidney beans, drained and rinsed
4 ounces seashell macaroni
Freshly Grated Parmesan or Romano Cheese (optional)
- In a large pot, heat the oil over medium heat. Add onion, garlic and carrot; cook, stirring frequently, until onion is translucent, 3-4 minutes.
- Stir in zucchini, cabbage, and rosemary; cook, stirring until vegetables are coated, 1-2 minutes.
- Add tomatoes with their juice and enough water (about 3-4 cups) to cover vegetables by 1 inch. Bring to a boil; reduce heat to a simmer. Season with salt and pepper. Cook until soup is thickened and vegetables are tender, about 20 minutes.
- Stir in pasta; cook until pasta is al dente, 10-15 minutes. Season with salt and pepper.
- Stir in red beans and spinach, cook 2-3 minutes.
- Serve into bowls and if you like cheese, garnish with some freshly grated Parmesan or Romano cheese.
COOK TIME: 1 HR
- I am a BAD chopper and I hate chopping onions, I can never chop it finely enough and it makes me cry, so I chop it up in the food processor, this not only saves time but it leaves it very finely chopped. For this recipe I chop the onion and garlic together in the food processor.
- You can use any type of pasta you like, I really like seashell pasta but you can use elbow macaroni, seashell pasta, anything really.
- If you like more vegetables in your minestrone soup, feel free to add more, you will probably need to add more water to the soup and simmer it longer.
- It's really important to season your soup with salt and pepper or else it will end up bland so don't be afraid to taste it!