Spicy Minestrone Soup

Last week my husband said he really had a craving for some minestone soup. So I cooked this spicy minestrone soup and it turned out SO delicious!

I want to share the recipe with you!

Now I say spicy because it has some heat to it and I am not a heat in my food kinda gal, but it wasn’t hot to either my husband or my 18 year old son. In fact, even my 13 year old daughter liked it! So maybe it’s just spicy to me, but not too spicy. More like warm. Yum!

Ingredients:

• 2 TBSP olive oil
• 1 cup sliced carrots
• 1 cup chopped celery
• 1 TBSP minced garlic
• 1 cup chopped onion
• 2 tsp basil
• 1 tsp oregano
• 1 tsp rosemary
• 1 tsp thyme
• 2 cans (14oz) of fire roasted tomatoes
• 1 can (14oz) tomato sauce
• 1 can red kidney beans (drained and rinsed)
• 1 can cannellini beans (drained and rinsed)
• 2 bay leaves
• 4 cups of chicken broth (you can also use vegetable or beef broth)
• 1.5 cups halved zucchini
• 1 cup elbow macaroni pasta
• 6 cups of water
• salt and pepper
• 2 cups fresh chopped kale
• 2 tsps balsamic vinegar

Directions:

1. In a large heavy stock (soup) pot, heat olive oil over medium heat.
2. Add carrots, onion, celery, and garlic. Saute for 4 minutes or vegetables are slightly softened.
3. Add basil, oregano, rosemary, and thyme. Cook for 1 minute.
4. Add tomato sauce, fire roasted tomatoes, bay leaves, broth, 2 cups of water, both beans, and the zucchini. Bring to a boil.
5. Reduce heat and allow to simmer for 25 minutes.
6. Stir in the pasta and return heat to medium for 10 minutes.
7. Add kale and cook an additional 2 minutes.
8. Add 4 cups of water (or as needed for your preference) to thin out the soup.
9. Season with salt and pepper to taste.
10. Add balsamic vinegar. Sprinkle with parsley for added appeal.

Let me know what you think about this Spicy Minestrone Soup! I hope your family enjoys it as much as our family did!

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