Minestrone

INGREDIENTS

1 onion chopped

2 carrots chopped

2 ribs celery chopped

1 yellow squash chopped

1 zucchini chopped 

4 cloves garlic, minced

2 Tbsps Flour

28 oz diced tomatoes with liquid

1 can (15 ounces) cannellini beans

¼ cup tomato paste 

4 cups broth

2 cups water

1 tsp oregano

1 tsp thyme

1 tsp salt

1 tsp paprika 

2 bay leaves

red pepper flakes

black pepper

1 cup elbow macaroni or shells 

2 cups baby spinach, chopped kale or chopped collard greens

1 Tbsp lemon juice

2 Tbsps Red Wine Vinegar 

INSTRUCTIONS

Sauté onion, carrot, and celery until vegetables have softened 

Stir in seasonal vegetables and cook about 2 minutes.

Stir in flour and cook for another 2 minutes.

Stir in diced tomatoes, beans, tomato paste, broth, water, bay leaves, garlic, oregano, thyme, red pepper flakes and black pepper.

Bring to a boil, lower heat and simmer for 15 minutes.

Stir in pasta, and cook aldente.

Remove from heat and stir in spinach, lemon juice & vinegar.

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Alternative Ingredients

1 onion chopped
4 cloves garlic minced
1 lb Italian sausage casings removed
2 carrots chopped
3 celery stalks chopped
1 russet potato chopped 6 cups broth
2 cans fire-roasted diced tomatoes (rotel)
1 can kidney, white or garbanzo beans
2 tsp Basil
2 tsp Oregano
1 tsp Thyme
1 tsp Rosemary
1 tsp Marjoram
1 tsp Sage
1⁄2 teaspoon pepper
1 tsp salt
1/2 cup rice
1/4 cup grated parmesan cheese
1 bunch 2 kale roughly chopped
1 cup uncooked pasta

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