Growing up, we enjoyed minestrone soup as an alternate to the traditional pasta e fagioli. Any of your favorite vegetables can be added to this soup. Serve with grated parmesan cheese.
2 Garlic Cloves, Chopped
2 Tbsp. Olive Oil
1 Cup Onion, Chopped
2 Carrots, Peeled and Chopped
2 Celery Stalks, Chopped
Salt and Pepper to taste
1 Tbsp. Dried Oregano
4 Cups Chicken Broth
1 28 oz. can Crushed Tomatoes
1 15 oz. can Cannellini Beans, undrained
1 15 oz. can Chickpeas, undrained
1 Cup Frozen Spinach, Defrosted, Drained Well
1 Cup Ditalini Pasta or Any Small Pasta
Parmesan Cheese, Grated (optional)
In a large sauté pan, over low heat, combine olive oil and chopped garlic for approx. 1 minute (don’t burn garlic). Add the chopped onion, carrots and celery and raise to medium heat. Cook for approx. 7 minutes, until vegetables become tender. Add salt, pepper and oregano. Add chicken broth, crushed tomatoes, cannellini beans, chickpeas and spinach, bring to a simmer and cook for approx. 10 minutes. Add the ditalini pasta (or other small pasta) and cook until the pasta is done, approx. 10 minutes. The soup will be ready when the pasta is cooked through. Add salt and pepper to taste. Serve with grated parmesan cheese.