Summer Minestrone Soup
Prep: 10 min | Total: 40 min
INGREDIENTS:
1 medium Onion
1 Shallot
1 Bell Pepper
1 package of shiitake mushrooms
2 Tbs. Butter
2 jars of tomato sauce (any brand of choice is fine, but click Here for the one i use. its my favorite!)
1 (8 oz.) can of diced tomatoes with juice
Parmesan rinds ( ~2 or 3)
Basil (fresh if you can find)
1 (16. oz) package Whole Wheat elbow noodles
2 can cannellini beans
2 handfuls of spinach
Salt and Pepper
Red Wine Vinegar
seasonings of your choice (we spice bowls separately since we have people with different heat tolerances in our house. Look below for some of my favorite spices!)
Red wine vinegar (2-3 tbsp)
water (if needed)
METHOD:
finely dice onion, shallot, shiitake mushrooms, and bell pepper. Set aside. Melt 2 tbsp butter in a large pot over medium heat. Stir with wooden spoon or rubber spatula to spread and keep from bubbling. Throw in shiitake mushrooms and other diced veggies. Stir well to coat in butter. Add tomato sauce, fresh basil, and parmesan rinds. Let simmer for about 20 minutes. Add canned tomatoes with juice (and water if needed...I do this if my soup is too thick). Season to taste. Use salt sparingly by adding small amounts at a time. You can always add more, but you can never take back! I also add pepper and red wine vinegar. Next, add cooked macaroni. I go ahead and cook the whole package. Even if i don't use all the noodles for this recipe, I find it easier to just have noodles already cooked for the rest of the week. Add rinsed canned white beans and spinach last. serve immediately with grated parmesan cheese and basil.
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