Minestrone Soup

On a cold, icy day like today in March (In Texas...go figure), nothing sounds better than a hot, hearty bowl of soup.  One of my favorite soups to make is Minestrone.  Its quick, easy, and oh so delicious.  All day I could just imagine the delicious aromas as it simmers.  Yum!  I could hardly wait to get home and get started on a big pot!  No doubt it will be 80 degrees tomorrow after all...this is Texas.  Weather can change moment to moment, day to day.  This wonderful soup will be just as tasty on those warm days as on a cold one.   

I used a classic version from the Better Homes and Gardens cookbook but to make it fit Monthly Mingle - One Dish Dinners challenge, I modified the instructions a bit.  Instead of cooking the pasta seperately, at step 1 instead of reducing the heat, I let the mixed vegetables continue boiling for 2 minutes before adding the pasta and spinach.  I then let the entire pot boil for about 10 minutes or until the pasta was tender.  Of course, feel free to follow the directions if you prefer.  This recipe makes a big batch so there will be plenty of leftovers for lunch or frozen for later.

Minestrone

42 ounces beef or chicken broth (I prefer chicken)

1 - 15 oz can red kidney beans, rinsed and drained

1 - 15 oz can garbanzo beans (chickpeas), rinsed and drained

1 - 14.5 oz can stewed tomatoes, undrained

1 - 11.5 oz vegetable juice

1 - 6 oz can tomato paste

2 - tsp sugar

1 - tsp dried Italian seasoning, crushed

1 1/2 - cups frozen mixed vegetable blend (I prefer California blend)

2 - cups pasta, such as medium shell macaroni or mostaccioli

2 - cups fresh or frozen spinach leaves, cut into strips

1.  In a 4-quart Dutch oven combine all ingredients except mixed vegetables, pasta, and spinach.  Bring to a boil and add mixed vegetables.  Reduce heat.  Simmer, covered, about 10 minutes or until vegetables are tender.

2.  Stir in cooked pasta and spinach; heat through.  If desired, sprinkle with Parmesan cheese.

Adapted from Better Homes and Garden New Cook Book 75th Anniversary Edition, published 2004