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Issue 372: Minestrone Soup

Rivky Kleiman

A filling, rich, and downright delicious soup

Wednesday, July 26, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman
Food and prop styling by Amit Farber
Photography by Daniel Lailah

A hearty soup every balabusta must have in her arsenal.

INGREDIENTS

Serves 8–10

  • 2 Tbsp olive oil
  • 1 large onion, diced
  • 1 large carrot, diced
  • 1 large celery stalk, sliced thinly
  • 1 garlic clove, crushed
  • 7 cups water
  • 1½ tsp salt
  • ½ tsp oregano
  • ½ tsp basil
  • pepper, to taste
  • 1 Tbsp beef bullion powder
  • 1 medium zucchini, diced
  • 1 15-oz can diced tomatoes (I used the rosemary and oregano flavored variety)
  • ¼ cup elbow macaroni or orzo (I used brown rice pasta and it was fantastic)
  • 5 oz frozen spinach, defrosted
  • 1 15-oz can red kidney beans, drained
  • 1 10-oz can small white beans, drained


PREPARATION

In a 6-quart pot over medium-high heat, heat olive oil.

Sauté onion, carrot, celery, and garlic until lightly browned (about 15 minutes), stirring occasionally
Add water, salt, oregano, basil, pepper, and beef bullion. Raise heat and add zucchini and diced tomatoes with liquid.

Bring to a boil. Stir and reduce heat to low.

Cover and simmer for 30 minutes.
Add macaroni, spinach, and beans.

Cook for an additional 15 minutes until the macaroni is very tender.

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