Minestrone Soup
Food preparation by Brynie Greisman | Food and prop styling by Amit Farber | Photography by Daniel Lailah
A hearty soup every balabusta must have in her arsenal.
INGREDIENTS
Serves 8–10
- 2 Tbsp olive oil
- 1 large onion diced
- 1 large carrot diced
- 1 large celery stalk sliced thinly
- 1 garlic clove crushed
- 7 cups water
- 1½ tsp salt
- ½ tsp oregano
- ½ tsp basil
- pepper to taste
- 1 Tbsp beef bullion powder
- 1 medium zucchini diced
- 1 15-oz can diced tomatoes (I used the rosemary and oregano flavored variety)
- ¼ cup elbow macaroni or orzo (I used brown rice pasta and it was fantastic)
- 5 oz frozen spinach defrosted
- 1 15-oz can red kidney beans drained
- 1 10-oz can small white beans drained
PREPARATION
In a 6-quart pot over medium-high heat heat olive oil.
Sauté onion carrot celery and garlic until lightly browned (about 15 minutes) stirring occasionally
Add water salt oregano basil pepper and beef bullion. Raise heat and add zucchini and diced tomatoes with liquid.
Bring to a boil. Stir and reduce heat to low.
Cover and simmer for 30 minutes.
Add macaroni spinach and beans.
Cook for an additional 15 minutes until the macaroni is very tender.
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