Hearty Minestrone Soup

We just had our first blast of chilly air this season.  It was so cold.  I almost died.  The first thing I did after deicing myself was run over to the grocery store and stock up on all the essential ingredients to make my minestrone soup.  My mom gave me a variation of this recipe about ten years ago and it became an instant favorite.  It is super easy, really healthy and everyone loves it.  It takes about an hour from start to finish and is a meal in itself – it is full of fresh veggies, beans and a little pasta – otherwise Jack, my veggie abstainer, would refuse to eat it!  Just get a loaf of crusty French bread and you are good to go!


1/4 C olive oil
3/4 C diced onion
2 Tbsp minced garlic
1/2 C diced celery
3/4 C diced carrot
3/4 C diced zucchini
1/2 C diced summer squash
1 C crushed tomato
1/2 C tomato juice
6 C chicken broth
1/4 tsp oregano
1/8 tsp thyme
1/4 tsp basil
1 C Great Northern white beans
salt and pepper to taste

Cook onion, green peppers, carrots, celery, zucchini, summer squash and garlic in the olive oil over medium high heat for three to 4 minutes, mixing often.  Add tomatoes, tomato juice, chicken broth and herbs to the veggies. Cover and allow to simmer for 40 minutes.  Add the pasta and beans. Stir.  When pasta is al dente, the soup is done! Enjoy!

                                                                         Bon Appetite!


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