This is my third FALL FRIDAY SOUP for 2020. I am in the kitchen, visiting with you while I’m making this delicious CLASSIC MINESTRONE soup. This soup is one that I will be making again and again. Recipe is below!
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Classic Minestrone Soup ~
3T Olive Oil, 5 cloves garlic, minced, 1/2 white onion, diced, 1 med. zucchini and 1 med. yellow squash, diced, 2 Lrg carrots, diced, 3 stalks of celery, diced, 1 can crushed tomatoes, 1 can diced tomatoes, 4 C, each, chicken and vegetable broth, 1 tsp, each, dried basil, salt and pepper, 1 C small shell pasta, 1 can, each, kidney beans and cannellini beans, rinsed and drained, 3 C baby spinach, 1/2 C parmesan cheese, 3T fresh basil, chopped.
In soup pot, heat oil and saute garlic, onion, zucchini, yellow squash, carrots, celery, cook till tender. Stir in tomatoes, broths, basil, salt an pepper. Bring to boil, then simmer for 20 min. Add pasta, cook till tender. Add beans and spinach. Cook 1-2 min. Top each bowl of soup with parmesan cheese and fresh basil. ENJOY!
Magnolia Table Cookbook Vol 2 ~
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