I found this recipe on Allrecipes, and you can find it here. I made small alterations to it that I will explain below.
Cast of Characters:
*3T Olive Oil
*3 cloves of garlic, chopped
*2 onions, chopped
*2C chopped celery
*5 carrots, sliced
*2C of chicken broth
*2C of water
*4C of tomato sauce
*1/2C red wine (optional)
*1 can 15oz kidney beans, drained and rinsed
*1 can 15oz green beans
*2C baby spinach, rinsed
*3 zucchinis, quartered and sliced
*1T chopped fresh oregano (I used 1/3T of dried)
*2T chopped fresh basil (I used 2/3T of dried)
*Salt and pepper to taste
*1 lb of pasta (I like the small tubular pasta - my favorite for this recipe: ditalini)
*Parmesan cheese for garnishing
*If you'd like to add meat, I made this recipe the first time by adding 1/4lb of pancetta (I got mine in the deli)
Before I get started, I like to chop up everything so it's ready (zucchini on the left, carrots and celery in the middle, onions on the right)
Chopped garlic cloves, ready to be used
Then I get going...
*In a large pot, over medium heat, heat olive oil and saute garlic for 2-3 minutes. Add onion and saute for 4-5 minutes (or until translucent). If using pancetta, add it to your pot here. Add celery and carrots, saute for 1-2 minutes.
*Add chicken broth, water and tomato sauce, bring to boil, stirring frequently; add red wine. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 30-40 minutes, the longer the better.
(pre zucchini, spinach, and beans)
*Cook your pasta according to the package. We like pasta in our house so we cook a lot!
*Put pasta in the bottom of your bowl and add the minestrone to the top. Garnish with parmesan and/or Romano for an extra umph! :)
Who knows what happened when I uploaded my pictures onto the computer - they got a little bit cut up, but it did not effect the taste of this yummy soup! ;)
I'm hanging out over with Mel at The Larson Lingo, checking out all the yummy soup recipes at her Soup's On Party!