Minestrone Recipe

Minestrone is one of my absolute favorite soups, and fairly simple to throw together. Freeze the leftovers for a quick lunch or dinner when you are on the go. Here's my recipe. It is also great for those of you on a budget (price per serving is broken down below).

Amy's Favorite Minestrone

2T olive oil
5 carrots, peeled and chopped
3 stalks celery, chopped
3 cloves fresh garlic, minced
3c vegetable or chicken broth
2c water
1 15oz can kidney beans*
1 15oz can garbanzo beans*
1 large zucchini, cut into bite-sized pieces
1 large yellow squash, cut into bite-sized pieces
2T fresh oregano
4c raw spinach
2c whole grain pasta (optional)
salt and pepper to taste

*Feel free to use your favorite beans, or whatever you have in the pantry.

1. Over medium heat, sauté carrots, celery and garlic for about 5 minutes. 
2. Add broth, water, beans, zucchini and squash. Salt and pepper to taste. Bring soup to a boil, then reduce heat to low. Add oregano and spinach. Simmer for 10 minutes.
3. If you would like pasta in your minestrone, add it now. Simmer for at least another 10 minutes.
4. Enjoy!

Makes 8-10 servings 

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I saved my receipts and logged the prices below. Costs were rounded to the nearest $.25.

Olive Oil (pantry item) --
Carrots (1 lb bag) - $1
Celery (2 lb bag) - $2
Garlic - $.50
Broth - (I used homemade for FREE! Store-bought costs ->) $1.50
Beans - $2
Zucchini - $1
Squash - $1
Fresh Oregano - $2
Bagged Spinach - $2.50
Pasta - $1.50
TOTAL - $15.00

$1.50 per serving! 
Add chopped chicken or pork to stretch out the soup a little but further if you like. And if you still have a few veggies left in the garden, you know how easy squashes are to grow…that saves you a couple of bucks right there!