This classic minestrone soup is full of flavor and completely vegetarian. Warm up any night with this soup.
2 tbs. butter
1 yellow onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 cups chopped seasonal veggies (potatoes, squash, beans, etc.)
1/4 cup Food Club® Tomato Paste
4 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. thyme
1 tsp. salt
2 Food Club® bay leaves
1 can (28 oz) Food Club® diced tomatoes
4 cups Food Club® vegetable broth
2 cups water
1 cup Food Club® shell pasta
1 can rinsed and drained beans of choice
2 cups spinach, chopped
Parmesan for garnishing
Heat a large pot over medium-high heat and melt butter. Add onions, carrots, celery and tomato paste and cook down for 7-10 minutes.
Add seasonal vegetables and all seasonings. Cook for 2 minutes.
Add diced tomatoes, vegetable broth, and water. Bring the pot to a boil a cook for 15 minutes.
After 15 minutes, add pasta, beans and spinach. Cook the entire mixture for 25 more minutes. Once done, remove bay leaves and serve.