Moom’s Minestrone
Moom's Minestrone
The perfect cozy fall or winter soup. One of those "warms your soul" kinds of dishes. Perfect dish when feeling under the weather or to bring to a tailgate. Fills the house with delicious smells while cooking. Pairs well with grilled cheese or garlic bread.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 stalk of celery
- 5is large carrots
- 1 sweet onion
- 1 box chicken broth (I use chicken bone broth)
- 1 28oz can crushed tomatoes (I use fire roasted crushed, adds a ton of flavor)
- 2 tablespoons oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can white beans/great northern beans
- 1 bag/box of baby spinach
- 1 cup of very very small noodles (I use Acini de Pepe noodles or for GF do Jovial Stelline)
Instructions
1. First chop your rib of celery, 5-6 carrots, and 1 sweet onion. I love this chopper to easily put them in perfect and even squares.
2. In a saucepan over medium heat, add chopped carrot, celery and onion and olive oil. Stir for a few minutes then add in garlic. Stir until veggies are slightly cooked and beginning to be soft.
3. Pour in the box of chicken broth and 3/4 can of tomatoes (so around 21 oz crushed tomatoes). It's tempting to put the whole can in but something about the last little bit makes it too tomatoey so, resist.
4. Add in 2 TBPS of oregano, 1 teaspoon of salt and 1 teaspoon of pepper and stir.
5. Bring to a boil then cover and simmer for around min. During those 10 min open and rinse your can of great northern or white beans and de-stem your spinach leaves, and start boiling water for the noodles).
6. After those ten minutes, open lid and pour in beans. Bring back to a boil and cover again, simmering for 7-10 minutes.( I like to make this ahead of time and at this point just leave it covered on the stove and turn it off, then when we're ready to eat proceed to step 7). If you're eating soon, put the noodles in the water to cook per box instructions.
7. Open the lid and stir in spinach letting it cook 2-3 min until wilted.
8. Add salt to taste (I use garlic salt). Scoop into bowls and add parmesan and noodles into each bowl. Store noodles and leftover soup separately to keep them from getting soggy and changing the soup. Freezes well!
