MINESTRONE SOUP

Ingredients

3 tablespoons olive oil

1 large onion or leek, chopped (about 2 cups)

2 ½-3 cups celery, chopped into ½” thick pieces

8 garlic cloves, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 cups carrots, chopped into ½” thick rounds pieces

8 cups garden tomatoes, cored and chopped into 2-3” chunks

2 teaspoons salt

1 teaspoon black pepper

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

4-6 cups vegetable or chicken stock

1 ½ cups zucchini, cut into ½” thick rounds and then cut in half

1 ½ cups yellow summer squash, cut into ½” thick rounds and then cut in half

2 cups ditalini pasta, cooked to al dente

2, 15.5 ounce cans cannellini beans, drained and rinsed

2 cups baby spinach leaves, packed

2 tablespoons parsley, chopped

Grated parmesan cheese for sprinkling

Instructions

Heat the oil in a large Dutch oven (7-9 quart) or soup pot over medium high heat.

Add the veggies in order as you chop them, stirring frequently as you go (zucchini and summer squash go in a little later). Add the seasonings and 4 cups of the stock to the pot. Depending on how juicy your tomatoes are, you can add as much of the remaining 2 cups of stock as desired. Bring to a boil and then reduce to simmer.

Cook for 30 minutes, stirring occasionally, and breaking down the tomatoes in the pot using a potato masher. Add the zucchini and summer squash to the pot and cook for 30 minutes more, stirring occasionally. Add more stock as needed if the soup reduces significantly.

Add the pasta and beans. Cook for another 15-20 minutes until the veggies are all tender. Add the spinach. Stir until the spinach wilts and cook 5 minutes more. Serve hot in bowls, garnished with parsley and parm on the side for sprinkling.

This recipe makes a large pot of really delicious soup but the recipe can also easily be cut in half if desired. You can also mix up (add or remove) the veggies! Green beans, potatoes, corn, and winter squash would also be delicious in this hearty healthy soup.