Minestrone

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Minestrone Soup

Ingredients:

• Olive Oil
• 1 Sweet Yellow Onion, diced
• 2 Cloves Garlic, minced
• 1 Can Stewed or Fire Roasted Tomatoes (15 oz), blended
• 1 Large Carrot, diced
• 6 Cups of Hot Water or Veg Stock
• 1 Tbs Tomato Paste
• 1 Bay Leaf
• 1/4 tsp Celery Salt
• 2/3 Cup Elbow Macaroni
• 2 Cups Spinach, packed
• Salt to Taste
• 1/2 Cup Frozen peas
• 2 Tbs Fresh Herbs
• Parmesan, grated
• Black Pepper

Directions:
Add a few tablespoons of olive oil in the bottom of a soup pot that has a lid. Heat oil and add onions. Cook over medium heat, stirring occasionally, for 10 minutes. In the last minute of cooking, add the garlic.

Add the tomatoes to the onions and garlic and simmer for another 4-5 minutes. Add the carrot and the water/broth and bring to a boil. Add the tomato paste, bay leaf, and celery salt cook until the carrots begin to soften. Then add macaroni and stir often, making sure it doesn’t stick to the bottom of the pan. Add spinach.

Add salt to taste. I used water, and therefore added 1 1/2 tsp of salt. If you used vegetable broth or bullion, you may not need this much salt. Simmer, covered, until the pasta is cooked. Add the peas at the end, they’ll defrost in a matter of seconds. Turn off heat, add fresh herbs.

Ladle soup into bowls and grate some parmesan over the top of each serving. Sprinkle pepper over the top.