This started out as Pasta Fagioli, but there was no ground meat or sausage on sale this week. So, it was turned into Minestrone. I guess if you wanted to, you could just start this same recipe with browning the meat and you have yourself a completely different soup!
I was able to put 2 quart jars of this soup in the fridge for lunches this week and 4 pints in the freezer for a later date. Most of the items I even had on hand in my pantry. Hope you enjoy it as much as we did.
Warm and Hearty Minestrone Soup
1 medium onion, diced
3 carrots, peeled and diced
3 ribs of celery, peeled and diced
1 bay leaf
1 28 oz can of tomatoes (crushed, whole, diced, sauce)
2 quarts stock (can sub water but it wont be as flavorful)
2 cans of undrained beans (kidney, navy, northern white)
2 cups of small dry pasta (elbows, ditalinni, shells)
1 handful of greens (spinach, kale, swiss chard)
salt, pepper and garlic to taste (italian seasoning would be good too)
1. Add a small amount of olive oil to the bottom of a soup pot, add onion, carrots and celery, cook over medium until soft
2. Once soft, add bay leaf, tomatoes and stock, bring to a simmer, simmer for at least 30 minutes
3. When the veggies are soft, add the beans, pasta and greens, cook for 15 minutes or until the pasta is cooked al dente
4. Season to taste, remove the bay leaf and serve, or store in the fridge for 5 days or the freezer for 4 months
Are you a Pasta Fagioli or Minestrone fan?