Minestrone Soup

Here's a thing you should know about me. When I read magazines, I rip out the pages of stuff that I like. (I subscribe to Better Homes & Gardens, so the majority of my torn pages are from issues of that publication.) I then use a three hole punch and those little circle reinforcing labels and put the pages into a three ring binder. I have sections like: color, recipes, decor, garden, and pretty things. You know, the usual. 

 

Anyway, I had a recipe for minestrone soup ripped out that I had been wanting to try for a while. In early August, I finally did it. It was delicious. I would share a link to it here, but I cannot find the same recipe on their website to save my life. Instead, I'll type it out here. You should know that this particular recipe was published in their March 2012 issue. It was a pretty quick meal, which was nice for a weeknight. 

 

1 28 ounce can diced tomatoes with Italian herbs

1 14 or 15 ounce can garbanzo beans, rinsed and drained

1 cup vegetable or chicken broth

1 medium yellow sweet pepper, chopped

2 tsp Italian seasonings or 1 tsp each dried basil and garlic powder

1 cup dry rigatoni or penne

2 to 3 cups baby spinach

Parmesan cheese and/or basil (optional)

-In a Dutch oven, combine the tomatoes, 2 cups water, beans, broth, pepper, seasoning, and pasta. Bring to boil over high heat.

-Reduce head to medium and cook, covered, for 10 minutes, stirring occasionally, until pasta is just barely tender.

-Stir in spinach. 

-Ladle into bowls and top with Parmesan and/or basil.

You should try this soup! I think it would be really delicious now that it is socially acceptable soup weather and the temps are supposed to be cooling down. I plan to make it again very soon.