Minestrone Soup

savingdessert.com

Nathalie Gratton

3 tablespoons olive oil

1 large onion diced

4 cloves garlic minced

3 whole small carrots peeled and diced

2 stalks celery diced

1 medium zucchini sliced and quartered

1 ½ teaspoons dried oregano

1 teaspoon dried Italian seasoning

¼ teaspoon crushed red pepper flakes (optional)

1 teaspoon ground black pepper

2 tablespoons fresh parsley chopped

1 tablespoon fresh basil leaves julienned

1 teaspoon fresh thyme leaves

8 cups vegetable broth (low salt)

14.5 ounce can diced tomatoes (low or no-salt) do not drain

24 ounce bottle Passata *

1 cup hot water

1 bay leaf

14.5 ounce can Italian cut green beans drained and rinsed

15 ounce can red kidney beans drained and rinsed

15 ounce can cannellini beans drained and rinsed

15 ounce can garbanzo beans drained and rinsed

4 cups fresh baby spinach leaves lightly packed

1 cup small shell pasta or medium shells

Fresh grated Parmesan cheese for garnish

Directions at savingdessert.com

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