Minestrone Soup

Sometimes you just need soup – inexpensive, forgiving, and warm. You can pull this recipe together in less than 30 minutes. Serve with some nice Italian bread for a hug in a bowl!

2 large carrots, diced

2 celery ribs, diced

1 medium onion, chopped

1 Tbsp olive oil

1 Tbsp butter

2 garlic cloves, diced

2 cans (14.5 oz each) chicken broth

2 cans (8 oz each) tomato sauce

1 can (16 oz) kidney beans, rinsed & drained

1 can (16 oz) chickpeas, rinsed & drained

1 can (14.5 oz) diced tomatoes, undrained

1½ cups frozen cut leaf spinach or 1½ cups shredded cabbage

1 Tbsp dried basil

1½ tsp dried parsley flakes

8 oz uncooked elbow or ditalini macaroni

Grated parmesan for serving

In a stock pot, sauté the carrots, celery, and onion in oil and butter until tender. Add in garlic; cook for another minute.

Stir in the next 8 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add in macaroni; cook uncovered for about 6-8 minutes until tender.

Ladle into bowls and sprinkle with parmesan.