Marvelous Minestrone

This hearty soup is sure to keep you warm, and full, on those cold nights to come. I love the hefty servings of vegetables paired with the penne.

While I have no true standard Minestrone recipe (mine varies depending on the seasonal veggies), this has all the bones of a great minestrone soup: pasta, leafy greens, and lots of vegetables. I didn’t have any available when I made this today, but chickpeas and kale are some of my favorite additions to this soup.

This healthy, homemade soup is the perfect dish for dinner, or lunch, and is a simple way to please a large crowd.

Ingredients:

• 5 cups vegetable broth
• 2 ½ cups mini penne pasta
• 1 can of diced tomatoes
• 1 can great Northern beans, drained and rinsed
• 1 can cut green beans, drained
• ½ red onion, diced
• ½ sweet yellow onion, diced
• 3 cloves of garlic, minced
• 3 carrots, chopped
• 2 stalks of celery, chopped
• 2 cups green peas
• 3 cups of baby spinach
• 1 teaspoon coarse sea salt
• ½ teaspoon cumin
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ cup tomato sauce
• 2 tablespoons olive oil

1. Heat olive oil over medium heat in large skillet. Add onion, carrot, garlic, and celery. Stirring occasionally, cook for 5 minutes.
2. In a large stockpot, place vegetable broth and tomatoes. Heat over medium heat, add skillet vegetables and cook for about 15 minutes.
3. Add green beans, northern beans, penne, and peas. Continue to cook for 7 minutes.
4. Add spinach, stir in well. Cook for additional 2 minutes, remove from heat.
5. Allow to cool for 10 minutes. Serve with parmesan cheese