Minestrone Soup

Serves a lot.

4 small cloves garlic (minced)

1/2 c. onions (diced)

2 c. carrots (sliced)

2 c. green beans (cut into 1 1/2″ pieces)

1 c. mushrooms (roughly chopped)

2 small zucchini (cut into 1/2″ coins and halved)

1 14.5 oz. can diced tomatoes

1 28 oz. can crushed fire roasted tomatoes

1 can white beans (rinsed and drained…I’ve used both cannellini beans and northern)

8 c. vegetable broth

3 c. baby potatoes (cut into bite sized pieces)

1 t. oregano

1 t. thyme

1 t. basil

a couple of handfuls of spinach or kale

salt to taste

Sauté garlic and onions in just enough water to prevent sticking. Once onions are translucent, add carrots and green beans. Stir and cook until crisp tender. Add zucchini, mushrooms, tomatoes, beans and broth. Stir. Add seasonings and bring to a gentle boil and add potatoes. Simmer until potatoes are soft. Just before serving, throw in the spinach. Add salt to taste