Minestrone Soup

Minestrone soup is, by default, a vegetarian recipe. In some cases it may be made with chicken stock or another meat-based broth, but aside from that all of the ingredients are plant-based. Vegetable stock will work just fine in the variation that we are about to learn.

Most recipes for this type of soup require long cooking times in a crock pot or slow cooker. In the interest of speed (I get very hungry, and don't like to wait too long for my meals) and for those who do not own such kitchen-ware, here is a more simple way to do it...

Ingredients

1 (19-ounce) can kidney beans, rinsed and drained
1 small onion
4 garlic cloves, minced
6 cups fresh spinach
1 (1 pound) bag frozen vegetables
1 small can diced tomatoes
1 cup small elbow macaroni
5 cups vegetable stock
1/4 cup olive oil
2 cups water
salt and pepper
grated parmesan* (optional)

Preparation

1. Heat oil in large pot at medium-high heat. (However, the oil should not be so hot that it starts smoking.) Cook onion and garlic until golden brown, stirring occasionally. Add spinach and sauté for about a minute.

2. Add all other ingredients except for beans, including frozen vegetables and raw pasta. Simmer uncovered for about 10 minutes, until vegetables are no longer frozen and pasta is soft, stir occasionally.

3. Put half can of beans into a small bowl and mash up with a fork. Add mashed beans, as well as remaining half can of un-mashed beans into soup. Stir well and continue to cook the entire mixture for another 5 minutes. Taste and season with salt, pepper,and optional cheese as desired.

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