|Simply the best minestrone soup ever!|
Minestrone Soup Ingredients and Directions:
1/2 shallot, diced (you could use an onion)
3-4 garlic cloves, minced
2-3 T olive oil
Over medium heat in a large pan, heat the olive oil and add the garlic and shallots. Stir them around for a few minutes but make sure they don't burn, I cooked mine about 3 minutes. Add the next 6 ingredients and heat for about 15-20 minutes, then add the broth and beans and boil another 10 minutes.
2 cups of sliced carrots or one small bag of baby carrots
1 tsp celery seed
2 cups of green beans (fresh, trimmed and cut into smaller pieces)
2 tsp Italian seasoning (or basil, oregano, thyme and a pinch of rosemary)
3 cups diced tomatoes or a 28 oz. can with the juice
1 1/2 cups crushed tomatoes or a 28 oz can
8 cups or 2 boxes veggie broth
2 cans (14 oz each) pinto beans, rinse and drain juice from the can
2 cups (dry) rotini pasta (I used gluten-free) but use your favorite
Salt and pepper to taste
Add the pasta when the soup is boiling and boil for another 7-9 minutes, then reduce to a simmer until you are ready to serve it. I simmered mine and stirred it occasionally for about an hour. When you are ready to serve, don't forget your grated Parmesan cheese as a topping over the soup. Yum!
Blessings for a Happy New Year and thanks for visiting!
Love and peace,
~ Simply Tammi