hearty minestrone.

The weather finally turned cooler today, so homemade soup was in order. I love this hearty minestrone soup because it is so healthy but really satisfying. It is one of my go-to meatless meals. I have to sneak meatless meals by on my husband--he isn't so much anti-vegetarian as he is pro-meat and anytime I find a filling meatless recipe that he likes I make it over and over again.

I originally found this recipe on Allrecipes, but have since altered it a decent amount. If you make it according to the original recipe, it is still really good, but the measurements below are more to our taste. This recipe makes a ton of soup--so unless you have a crowd to feed, be prepared to eat it for the whole week or freeze it for later (or maybe both--this really makes a ton!).

Hearty Minestrone

(inspired by "Jamie's Minestrone" on Allrecipes)

1 T olive oil
3 cloves garlic, minced or 1 heaping tsp of minced jarred garlic
1 1/2 onions, chopped
2 cups celery, chopped
2 cups carrot, chopped
2 cups chicken broth (homemade is the best, but canned works great too!)
2 cups water
4 cups tomato sauce
1 can kidney beans, drained
1-15 oz can green beans, drained
2 cups spinach, rinsed (If using baby leaves, don't chop. If using mature leaves, run a knife through the pile of leaves once or twice to prevent any huge leaves from making it into the soup)
2 zucchinis, quartered and chopped
1 T dry oregano
1 1/2 T dry basil
about 1/2 tsp black pepper, to taste
kosher salt to taste
1/8-1/4 tsp cayenne pepper
1 cup seashell pasta
Parmesan cheese, for serving

In a large, heavy bottomed pot, heat oil over medium heat. Add garlic and cook until softened, about 1-2 minutes. Add onions and cook, stirring occasionally for 4-5 minutes. Add celery and carrots and cook for 2-3 minutes.

Stir in chicken broth, water and tomato sauce. Stir mixture well and bring to a boil. Add kidney beans, green beans, spinach, zucchini, oregano, basil, a little salt, black pepper, and cayenne pepper. Stir well and bring to boil. Reduce to simmer and cook for about 35 minutes.

Meanwhile, cook seashell pasta according to package directions until noodles are al dente. Don't cook the noodles until they are mushy because most likely you will be reheating leftovers of this soup and you don't want the noodles to be too squishy when the soup is reheated. Drain noodles and set aside until the soup is finished simmering.

Once soup has cooked for 35 minutes, taste it to see if the vegetables (namely the zucchini and carrots) are done the way you would like. If needed, simmer the soup a little longer. Add salt and pepper to taste. Pour in the cooked noodles and stir well.

Serve topped with freshly grated Parmesan cheese.