Garden Minestrone Soup

Name: Garden Minestrone Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 1.50 tsp Oregano ground; 1 tsp Pepper black; 1 tsp Thyme ground; 2 tbsp Basil; 1.50 tsp Salt; 2 1tsp Olive Oil; 1 stalk large (11-12 long) Celery raw; 6 clove Garlic; 1 large Onions raw; 2 tbsp Parsley; 4 cup Spinach fresh; 8 cup (8 fl oz) Water tap; 1.50 cup Beans red kidney; 1.50 cup Beans white; 1 cup Del Monte Petite Cut Diced Tomatoes; 3 serving low sodium vegetable broth cubes; 1 cup Italian Green Beans (Kroger's frozen); 4 oz Carrots julienned; 1 cup Zucchini - Steamed or raw

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 12

Ingredients

1.50 tsp Oregano, ground 1 tsp Pepper, black 1 tsp Thyme, ground 2 tbsp Basil 1.50 tsp Salt 2 1tsp Olive Oil 1 stalk, large (11"-12" long) Celery, raw 6 clove Garlic 1 large Onions, raw 2 tbsp Parsley 4 cup Spinach, fresh 8 cup (8 fl oz) Water, tap 1.50 cup Beans, red kidney 1.50 cup Beans, white 1 cup Del Monte Petite Cut Diced Tomatoes 3 serving low sodium vegetable broth cubes 1 cup Italian Green Beans (Kroger's frozen) 4 oz Carrots julienned 1 cup Zucchini - Steamed or raw

Directions

Heat three tablespoons of olive oil over medium heat in a large soup pot.
Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Makes about twelve 1 cup servings.

Serving Size:�1 cup

Servings Per Recipe: 12

Nutritional Info Amount Per Serving