The weather here in LA is getting better, but I’m still finding myself wanting warm and hearty soups.   Minestrone often gets overlooked for it’s simplicity… but this yummy recipe is definitely worth the (fairly short amount of) time!

Ingredients

1 large onion, chopped

3 tbsp olive oil

2 celery ribs, chopped

2 medium carrots, chopped

1 medium zucchini, chopped

1 cup of fresh spinach, chopped

6 cloves garlic, minced

3.5 cups of water

2 cans (14.5 oz each) diced tomatoes, undrained

1 can kidney beans

1 can (15 oz) tomato puree

1 can (8 oz) tomato sauce

3 tbsp dried parsley flakes

2 tsp dried basil

2 tsp dried oregano

1 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

1/2 cup small pasta shells or elbows

In a large pot, saute onions in olive oil for 2 minutes.  Add the celery, carrots, zucchini and garlic – saute 3 minutes longer.  Stir iin the water, tomatoes, beans, tomato puree, tomato sauce and seasonings.  Bring to a boil.  Reduce heat, cover and simmer for 15 minutes.  Stir in pasta and spinach and cook for 12-15 minutes longer – until pasta is tender.

Bon Appetit!