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.
Yield: 12 or more servings
- 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
- Heat olive oil on medium heat in large pot. Sauté chopped pepper, onion, and garlic, until onion is translucent.
- Add stock, potatoes, tomatoes, spinach, and carrots, and bring to boil.
- Lower heat to a simmer, and cook for 45 minutes or until potatoes are almost tender.
- Add seasonings and spaghetti, and cook until pasta is al dente, around 10 minutes.
- Serve with grated cheese.