Each month, the Food Shelf selects a Recipe of the Month, and provides shoppers with all the ingredients necessary to prepare the dish, along with a recipe card. Our November, 2021 Recipe of the Month is Minestrone Soup, back by popular demand, and is available beginning Monday, November 8th, while supplies last.
Prep Time: 20 mins
Cook Time: 30 mins
4 tbsp butter
1 onion, finely chopped
1 cup sliced carrots
1 cup sliced celery
1 small zucchini, chopped
1 can petite diced tomatoes, 28 oz with liquid
1 can kidney beans, drained and rinsed, 15 oz
1 can tomato sauce, 15 oz.
45 ounces vegetable broth
1 tbsp dried basil
2 tsp dried parsley
1 tsp dried oregano
1 ½ cups small shell pasta, uncooked
salt and pepper to taste
1. Melt butter in large stock pot over medium-high heat. Add the onion, carrots, celery, and zucchini. Cook 8-10 minutes until tender, stirring occasionally.
2. Add the diced tomatoes, beans, tomato sauce, vegetable broth, basil, parsley and oregano. Stir together and let come to a low boil. Once boiling, turn down the heat to low and let simmer for 15 minutes.
3. Add dried pasta. Cook until pasta is done, about 10 minutes, depending on pasta size.
Note: If you prefer a thinner soup, add extra vegetable broth. The soup thickens after cooking. Add additional vegetable broth to thin when reheating.
This recipe was adapted from Together as a Family.