Winter has arrived and that means lots and lots of soup. Which makes us very happy. Especially when it’s this awesome minestrone that makes a lot and gets better and better as the days go by.

Minestrone

Yield: 12 or more servings

Ingredients:

• 3 tablespoons olive oil
• 1 red bell pepper, seeded, chopped
• 1 onion, chopped
• 6 cloves garlic, chopped
• 3 quarts vegetable stock
• 3 medium potatoes, peeled, sliced thin
• 1 can cubed tomatoes
• 2 cups spinach, washed, chopped
• 3 carrots, peeled, chopped
• 1 can kidney beans, rinsed, drained
• ½ teaspoon thyme
• 1 teaspoon oregano
• ¼ teaspoon red pepper flakes
• ¼ pound spaghetti, roughly broken
• Grated cheese for serving

Method:

1. Heat olive oil on medium heat in large pot. Sauté chopped pepper, onion, and garlic, until onion is translucent.
2. Add stock, potatoes, tomatoes, spinach, and carrots, and bring to boil.
3. Lower heat to a simmer, and cook for 45 minutes or until potatoes are almost tender.
4. Add seasonings and spaghetti, and cook until pasta is al dente, around 10 minutes.
5. Serve with grated cheese.