Some recipes still manage to astonish me as to how easy they are to make, how little time they take and how truly delish they are. This Minestrone Soup recipe is one of those.
I found the recipe out of a Better Homes & Gardens magazine from this spring. And the thing that I like most about this recipe is the adaptability of it. I didn’t have exactly everything that the recipe called for, but I had most of it and the substitutions worked great. Probably didn’t hurt that I had made some home made french bread that week to accompany the soup.
- 28 oz can diced tomatoes with Italian herbs (I had stewed tomatoes, non-Italian herb flavor)
- 14 oz can garbanzo beans (chickpeas), drained and rinsed
- 1 Cup low sodium vegetable or chicken broth (I used chicken)
- 1 medium yellow sweet pepper, chopped (I used sweet red pepper)
- 2 tsp Italian seasoning or 1 tsp each dried basil and garlic powder
- 1 Cup dry rigatoni or penne pasta (I used shell shaped noodles, because that is what I had on hand)
- 2-3 Cups baby spinach
- Optional – Shaved Parmesan and/or fresh basil
- In a dutch oven combine the tomatoes, 2 cups water, beans, broth, sweet pepper, seasoning, and pasta. Bring to boiling over high heat.
- Reduce heat to medium. Cover and cook for 10 minutes, stirring occasionally, just until pasta is barely tender.
- Stir in spinach. ladle into individual bowls.
- Top with Parmesan cheese and/or fresh basil.
Makes four servings.