Diane’s Fabulous Minestrone Soup
Vegetarian, amazingly good
THIS MAKES A HUGE POT OF SOUP
9 TABLESPOONS OLIVE OIL
3 MINCED WHITE ONIONS
1.5 CUP CHOPPED ZUCCHINI
1.5 CUP FROZEN CUT ITALIAN GREEN BEANS
1.5 STALK MINCED CELERY
12 CLOVES MINCED GARLIC
12 CUPS VEG BROTH
6 CANS RED KIDNEY BEANS 15 OZ
6 CANS GREAT NORTHERN OR SMALL WHITE BEANS 15 OZ
3 CANS PETITE DICED TOMATOES 14 OZ
1.5 CUP SHREDDED CARROT
6 TABLESPOONS MINCED PARSLEY
4.5 TEASPOONS DRIED OREGANO
4.5 TEASPOONS SALT
1.5 TEASPOONS BLACK PEPPER
1.5 TEASPOON DRIED BASIL
3/4 TEASPOON DRIED THYME
9 CUPS HOT WATER
12 CUPS FRESH BABY SPINACH
1.5 CUP SMALL SHELL PASTA
SMALL JAR CAPERS
2 CUPS TOTAL, DICED PEPPERS, GREEN, RED, YELLOW
I PACKAGE MUSHROOMS
ABOVE IS THE CLASSIC RECIPE.
HERE ARE MY SHORTCUTS:
USE ITALIAN SEASONING FOR ALL SPICES; WORKS FINE
GET SHREDDED CARROTS IN PRODUCE DEPARTMENT, USE WHOLE SMALL PACKAGE
USE WHOLE PACKAGE FROZEN ITALIAN CUT GREEN BEANS
USE BOTTLED GARLIC FROM SMALL CONTAINERS; DELI AREA, ONE TEASPOON = ONE CLOVE
SKIP WATER; JUST USE WHOLE CANS OF BEANS, TOMATOES, THEN RINSE CAN LIGHTLY, USE THAT TOO
SKIP PASTA, NOT NEEDED
PLACE OLIVE OIL INTO HUGE POT, HEAT ON MEDIUM
SAUTE ONIONS
CELERY
GARLIC
GREEN BEANS
ZUCCHINI
FOR A BIT, THEN JUST START THROWING IT ALL IN
BRING TO BOIL, REDUCE TO SIMMER FOR 20-30 MINUTES
FABULOUS!
FREEZE SMALL PORTIONS FOR LATER QUICK LUNCHES