Minestrone Soup

What better to do on a snowy winter day than make some Minestrone soup?  This recipe is super easy and is definitely worth the wait.

32oz vegetable broth

11/4 cups each of celery, carrot, red onion (diced)

15 oz can cannellini beans, drained and rinsed

15 oz can dark red kidney beans, drained and rinsed

1 teaspoon dried thyme

3 1/4 cups water mixed with 2 extra large vegetable bouillon cubes

1 tablespoon fresh sage (I used some that I froze from our CSA)

Pinch of kosher salt

A couple turns of ground pepper

28 oz can of diced tomato

2 bay leaves

Combine all of the ingredients above in a crock pot. Cook on low for 8 hours if you want the veggies to be on the softer side. Cook on high for four hours if you want your veggies to have a bit of a crunch to them. 

30-40 minutes before you are ready to eat add the following:

2 cups fresh spinach

1 1/4 cups diced zucchini and summer squash (I used some that I froze earlier from our CSA)

1 1/2 cups of tri-color pasta shells 

Garnish with some grated parmesan. 

While this was an original recipe, I'm happy to report that I found my Soup & Stew Cookbook. Hopefully I will be able to share a few more soup recipes before National Soup Month comes to an end. For more soup recipes see my post National Soup Month.

This meal was rated 4 asparagus spears