Hearty Minestrone Soup
    • 1Tbsp Extra Virgin Olive Oil
    • 1Tbsp Butter
    • 1Large Yellow Onion, Diced
    • 2Large Carrots, Diced
    • 2Large Celery Stalks, Diced
    • 1Medium Zucchini, Diced
    • 2Tsp Italian Seasoning
    • 1/4Tsp Dried Thyme(Or fresh if you have it -use a little more)
    • 1Tsp Salt
    • 1/2Tsp Black Pepper
    • 4-5Garlic Cloves, Minced
    • 6Cups Low or Reduced Sodium Chicken or Vegetable Stock
    • 2Cups Water
    • 2Tsp Red Wine Vinegar
    • 1 Bay Leaf
    • 114-ounce Can of Kidney Beans, drained and rinsed
    • 114-ounce Can of Green Beans, drained and rinsed
    • 114-ounce Can of Butter Beans, drained and rinsed
    • 114-ounce Can of Diced Tomatoes, undrained
    • 16-ounce Can of Tomato Paste
    • 1Cup Uncooked Pasta or Rice
    • 3Cups Fresh Spinach, Roughly Chopped
    • Freshly Grated Parmesan Cheese for Serving
    1. In a large Dutch oven or stockpot over medium heat, add the olive oil and butter. Once melted, and the butter starts to sizzle, add the onion, carrots, celery, zucchini, Italian seasoning, thyme, salt, and pepper. Stir and let the veggies sauté for about 5 to 7 minutes, or until softened and onions become translucent. Add in the minced garlic, and stir. Let the garlic cook for approximately 30 seconds to a minute.
    2. Add in the stock, water, vinegar, Bay leaf, all of the beans, the tomatoes, and tomato paste. Bring the soup to a boil, and then add in the uncooked pasta or rice. Lower the heat, and then cover and simmer for about 30 minutes.
    3. Add in the chopped spinach, stir to combine and let the soup simmer for about 5 more minutes. Check for seasonings (salt and pepper). Remove bay leaf and ladle into bowls. Top with freshly grated parmesan cheese.
    Recipe Notes

    Soup will stay good in the fridge for up to a week.

    You may need to add more stock when you reheat as the pasta or rice tends to soak up the liquid.

    recipe adapted from sally’s baking addiction.

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