I just made this for the third time this month, y'all. It reheats beautifully and is my lunch option on most days. Here is what I used in this batch:
The fabulous folks at Little Spice Jar posted a recipe that I [almost] followed. Changes I made include removing the Parmesan rind, onion, and celery. I used more vegetable stock and no water. I used frozen vegetables and frozen spinach, and didn't include the pasta in the soup. Rather, I allowed the kids to "layer" pasta and soup and I enjoyed the soup sans pasta. Fewer carbs for me. =) I also cooked it in a soup pot in under an hour although having the crock pot option is great.
Adapted from Little Spice Jar's "Homemade Minestrone Soup"
- 1 can (14.5 oz) diced tomatoes with garlic
- 1 can tomato paste
- ¼ cup sun-dried tomato pesto
- 1 parmesan rind (I just sprinkled some parmesan into the soup)
- 6 cups vegetable stock
- 1 bag frozen vegetables (diced carrots, corn, peas, green beans)
- 1 bag shredded carrots
- 4 - 5 cloves garlic, minced
- 1 teaspoon dried oregano, rosemary (I use an Italian seasoning)
- 2 bay leaves
- salt and pepper to taste
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 1½ cups zucchini, diced
- 2½ cups baby spinach, chopped (frozen)
- Add the diced tomatoes, tomato paste, tomato pesto, Parmesan (rind or shredded Parmesan), vegetable stock, frozen vegetables, frozen spinach, garlic, oregano, rosemary, and bay leaves to a soup pot. Season with salt and pepper to taste and cook until heated through, about 15 minutes.
- Add diced zucchini and cook for 5 minutes.
- Add red kidney beans, great northern beans and cook for an additional 5 minutes.
- Cook pasta separately as directed on package.
- Serve by layering pasta and vegetable soup as desired (or skip the pasta altogether; it's delicious and filling without it)
- Top with Parmesan cheese.I enjoy mine with a splash of Tabasco on top! YUM!