Monday, September 12, 2011

Hearty Minestrone Soup



Recently I had the most wonderful hearty, warm you from the inside out minestrone soup from the soup factory near boston. I went home and immediately took a spin at it. I love the large amount of protein, texture of the beans and the hint of spice I added for a little "pizzaz" This soup can be created vegetarian by swapping my chicken stock for vegetable. I truly believe this is a soup to use your imagination with, and its a great fridge produce emptier if you have a few veggies on their last leg. 

2 tablespoons of olive oil
4 cloves of garlic
1 large spanish onion, peeled and diced
2 ribs of celery, sliced
1 sweet potato sliced or cubed 
4 carrots, peeled and sliced
12 cups of chicken or vegetable stock
1/2 pound of fresh green beans (ends removed)
4 zucchini, diced into 1/2 inch chunks
1 can of garbanzo beans
1 can of black beans
1 cup of spinach
2 tablespoons of old bay seasoning
2 tablespoons of spicy paprika
2 tablespoons of fresh oregano
2 cups of uncooked shell pasta
Salt and Pepper to taste


Heat stockpot over medium-high heat. Add the olive oil, garlic, onion, celery, and carrots. Saute for 10 minutes. Add the stock, seasoning, paprika, and oregano and bring to a boil. Reduce the heat to medium and simmer for 12 minutes. Add the green beans, zucchini, and sweet potato. Simmer for an additional 7 minutes. Add the Garbanzo and Black beans, then add the spinach stir to wilt. Add in cooked pasta and enjoy!

Makes 14-16 servings
WW Points 4 Per serving.

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