Minestrone Soup

This soup is hearty and filling, and full of flavor. The prep is kind of labor intensive, so you may want to chop the vegetables the night before, or make the entire thing the night before since most soups are always better the next day. If you double the recipe, which is what I did for Lifegroup, use the biggest stock pot you can find, because it makes a lot! I couldn't use all the water it called for since it wouldn't fit, but it just made the soup taste yummier and richer. This serves 6.

Ingredients:

1 cup chopped onion
4 cloves minced garlic
1/3 lb. ground beef
1 cup chopped celery
1 cup cubed carrots
2 cups tomato puree (I used an organic brand for better flavor)
2 14.5 oz. cans stewed tomatoes, undrained
1 14 oz. can beef broth
1 10.5 oz. can condensed French onion soup
5 cups water
1/4 cup red wine
1 tsp. dried oregano
1 tsp. dried basil
salt and pepper to taste
1 cup chopped zucchini
2 cups spinach, rinsed and sliced
1 cup uncooked pasta (I used HEB brand Garden Shells)
1 15 oz. can garbanzo beans, drained
1/4 cup chopped parsley

In a large stock pot, cook onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 min. Then stir in zucchini, spinach, pasta, garbanzo beans, and parsley. Cook for 15 more min. and serve with fresh grated Parmesan cheese.

Emily