Minestrone Soup

Its this monster's first week of MDO (Mothers Day Out).  So far it has been crying, chaos, and coughing.  Henry is handling the crying and chaos, while I'm taking care of the coughing.  I've been on dayquil like woah lately so excuse me while I play catch-up.

Soup feels so good right now even though we are still in the 90's weather-wise. Especially when served with extra toasty toast that scratches my throat all the way down.  

Minestrone Soup

Serves like 10 but good leftover

Adapted from Simply Whisked

• 1 1/2 tablespoons olive oil
• 1 small onion, chopped
• 3 carrots, thinly sliced
• 2 stalks celery, sliced
• 1 medium zucchini, chopped
• 4 cloves garlic, minced
• 1 can red kidney beans, drained and rinsed
• 1 can white kidney beans, drained and rinsed
• 2 can diced tomatoes, with juice
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups vegetable broth (or chicken)
• 1 cup water
• 2 cups small pasta
• 3 cups packed spinach leaves
• Grated parmesan

In an extra large stockpot (really really big), saute the onions, carrots, and celery over medium-high heat for around 5 minutes.

Add the zucchini and garlic and cook for 2 minutes.

Add beans, tomatoes, spices, broth and water. Then reduce heat to medium and simmer for 20 minutes. 

Stir in the pasta and cook until tender - around 8 minutes for small pasta shells.

Add the spinach and cook until wilted.

Serve with grated cheese and a dose of dayquil.

Next time:  Double up on the spices if you can't breathe through your nose.