With a few seasonings, a variety of vegetables and a little ditalini (optional), this Minestrone will fill your bowl with a hearty, delicious blend of nutrition that leaves you feeling satisfied. Perfect by itself or accompanied on the side with your favorite main course. Serves 8.
INGREDIENTS:
2 Tbsp extra virgin olive oil
1 yellow onion, sliced & diced
1 carrot, sliced 1/4 inch
1 celery rib, sliced 1/4 inch
1 med. sized zucchini, sliced & quartered
3 cloves garlic, minced
1 Cup fresh/frozen green beans, cut in 1/2
1 15 oz. can diced, seasoned tomatoes
1 15 oz. can dark red kidney beans
1 15 oz. can cannellini beans
A pinch of salt, if any
Ground cracked pepper, to taste
1 Tbsp dry, crushed oregano
1 Tbsp dry, crushed basil
3 Cups low sodium V-8 juice
2 Cups homemade/low sodium chicken stock
1 Cup water
2 bay leaves
1 Cup fresh, chopped spinach
1/3 Cup ditalini, if desired
DIRECTIONS:
Over medium heat, add olive oil to a large pot. Add in the onion, carrot, celery and zucchini. Saute for about 10 minutes. Add in the minced garlic and saute until fragrant for 1 minute.
Stir frequently to prevent scorching.
Now add in all the tomatoes and beans.
Add in the dry, crushed herbs. Stir.
Add in the V-8, stock and water.
Bring to a gentle boil.
Stir again and add in bay leaves.
Cover pot with lid and reduce heat to low.
Continue to cook at a gentle simmer for
30 minutes.
Stir in spinach until completely wilted.
OPTIONAL: Add in ditalini pasta and cook for an additional 10 minutes.
Soup's on !