You’ve hit the jackpot today. I’m gifting you my easiest soup recipe that is also delicious and nutritious! I found the original recipe in a magazine a few years ago, and adapted it slightly. I double it every time I make it because, why not? It’s so quick.
Minestrone can be pronounced with three syllables or four (with a long e at the end). We are big soup fans over here, and I was surprised to find a soup so tasty with so few ingredients. Other recipes take more time and more effort. Of course, if you’ve been cooking as long as I have, you’ll no doubt see opportunities for variations.
1 28 oz can diced tomatoes with herbs
3 quarts chicken broth or other broth
1 16 oz can chick peas, rinsed and drained
1 red or yellow pepper, chopped (Tip: save time by chopping ahead).
1 teaspoon basil
2 teaspoons herbes de provence (If you’re fancy like me; if not add other seasonings to taste.)
1 teaspoon garlic powder
1 Cup penne pasta (regular or GF )
3 Cups baby spinach
In large soup pot combine tomatoes, 3 quarts broth, peppers, chick peas, and seasonings.
Bring to boil; reduce heat and cook until peppers are nearly done.
Add pasta; cook until done.
Last 10 minutes of cooking, add spinach.
In my book it’s a must to include fresh Parmesan and crusty homemade Artisan Bread. You can locate the bread recipe on my blog. Just remember to leave out the bandaid!