My friend, Jennifer, directed me to Aesthetic Nest a while ago, and although I don't knit, sew, or crochet, I can appreciate the talent of this lovely blogger. Yesterday morning, I popped over to see what Aesthetic Nest was doing and found this soup recipe. It has been cold here in the low desert, and I had most of the ingredients including spinach fresh from the garden. With a slight tweak, I've adapted the recipe to suit what I had in my pantry. I am so glad that I doubled the recipe--it is delicious!
Minestrone with Spinach - adapted from Aesthetic Nest
- 1 yellow onion, finely chopped
- 1 clove garlic
- 2 T olive oil
- 5 cups (40 oz) chicken stock
- 1 lb diced tomatoes with their juice
- 1 zucchini, chopped
- 1 large carrot sliced about ¼” thick
- 4-5 large handfuls of spinach leaves
- 1 14.5 oz can white beans, drained and rinsed
- 1/2 T Herbs de Provence
- 1/2 T sugar
- 1 bay leaf
- 1 c. macaroni or shells (I used wheat shells)
- 2T balsamic
- Salt and pepper
- 2 T coarsely chopped fresh parsley
- Grated parmesan
Heat oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent, 2-3 minutes. Add the chicken stock, tomatoes, carrot, zucchini, herbs, sugar and bay leaf.
Cover partially and simmer until the carrots are tender, at least 20 minutes. Add the pasta and cook, uncovered, until al dente, 8-10 minutes more. Add the spinach and stir it until it is wilted.
Add the beans and simmer until they are warmed through. Add the balsamic vinegar. Season to taste with freshly ground salt and pepper. Garnish with fresh parsley and parmesan.