Sallys Baking Addiction Thick & Hearty Minestrone Soup

sallysbakingaddiction.com

Gloria Woodlock

2 Tablespoons extra virgin olive oil

1 cup chopped yellow onion (½ of a large onion)

1 cup sliced or diced carrots (1 to 2 large carrots or a handful of baby carrots)

1 cup sliced or diced celery (2 to 3 stalks)

1 cup sliced or diced zucchini (about 1 small)

4 garlic cloves, minced

a bunch of Italian seasoning (I used a generous Tablespoon)*

1 teaspoon salt

½ teaspoon fresh ground pepper

½ teaspoon dried thyme

5 to 6 cups vegetable or chicken broth*

2 cups water

2 to 3 teaspoons red wine vinegar*

1 bay leaf

1 (14 ounce) can kidney beans, drained and rinsed*

1 (14 ounce) can butter beans, drained and rinsed*

1 (14 ounce) can green beans, drained and rinsed*

1 (14 ounce) can diced tomatoes (do not drain)

1 (8 ounce) can tomato paste

1 and ⅓ cups uncooked rice or pasta*

3 cups fresh spinach, chopped

parmesan cheese, for serving

Directions at sallysbakingaddiction.com

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