Monday, April 16, 2012


When I did Weight Watchers a while ago-- maybe ten years ago, my mom got a cookbook called Simply the Best, and it had the best minestrone recipe.  Yummy but also had a delivers a nice, little kick.  It's become the family recipe, so I thought it was important to share with all of you.  Enjoy!

Minestrone Soup


  • 1 tbs olive oil
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 1 28 oz can crushed tomatoes
  • 3 cups vegetable broth
  • 2 carrots, sliced
  • 4 celery stalks, sliced
  • 2 tbs parmesan cheese
  • 1 cup ditalini pasta
  • 1 can cannellini beans, rinsed and drained
  • 1 10 oz package frozen, chopped spinach, thawed
  • 2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 tbs salt
  • 1 tbs crushed red pepper
In large, nonstick saucepan or pot, heat oil.  Add onions and garlic, cook until softened, about 5 minutes.

Add tomatoes, broth, carrots, celery, pasta, 3 cups water.  Bring to boil, stirring as needed.  Reduce heat and simmer, covered, until pasta is tender, about 15 minutes.

Add beans, spinach, spices.  Return to boil.  Serve, sprinkled with cheese.  

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