minestrone soup
Servings: 12
Ingredients
- 3 yellow potatoes peeled and diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 2 tomatoes diced
- ½ sweet onion diced
- 2 zucchini diced
- 1 cup frozen peas
- 1 ½ cup frozen green beans
- 6 cups fresh spinach
- 1 can pinto beans rinsed
- ½ cup dry red lentils
- 6 leaves savoy cabbage roughly chopped
- 1 handful fresh basil leaves
- 1 cup diced acorn squash {you can sub sweet potato instead}
- 2 vegetable bouillon cubes
- salt pepper, red pepper flakes to taste
- water
Instructions
- Wash, peel, and prepare all vegetables, and place in a large nonstick pot.
- Pour in just enough water to cover all the veggies, and set pot to high heat.
- Add in the vegetable bouillon cubes and salt, and bring everything to a boil.
- Once soup comes to a boil, put a lid on it and lower to a simmer. Allow the soup to simmer for at least 1 hour, until veggies are tender and easily pierced with a fork.
- Serve with a drizzle of olive oil, fresh Parmesan, and a sprinkle of freshly ground black pepper.