GARDEN BOUNTY MINESTRONE SOUP

D233115B-CF00-4498-AD80-ED6FCE93D443_1_201_a

Ingredients

3 tablespoons olive oil

1 large onion, chopped

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

8 garlic cloves, chopped

2 cups celery, chopped into ½” thick pieces

2 cups carrots, chopped into ½” thick pieces

1 cup green beans, cut into 1” pieces

1 cup zucchini, cut into ½” thick pieces

1 cup Japanese eggplant, cut into ½” thick pieces

2 cups mushrooms, sliced

2 teaspoons salt

1 teaspoon black pepper

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

6-8 cups vegetable or chicken stock

2, 15.5 ounce cans cannellini or alubias beans, drained and rinsed

1, 15.5 ounce can black 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. Add the seasonings and 6 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.

Add the beans. Cook for another 20 minutes until the veggies are all tender. Add the spinach 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! Summer squash, potatoes, corn, bell peppers, and winter squash would also be delicious in this hearty healthy soup.