I had the honor to cook with my friend Elizabeth Fresse. The theme of our cooking class was National Soup Day! We made four beautiful recipes of soup. This minestrone soup is her own and she has graciously agreed to share it with each one of you.
Enjoy.

Ingredients
Method
- Heat three tablespoons of olive oil over medium heat in a large soup pot.
- Saute garlic and onion (and all other fresh veggies) for about 5 minutes.
- Add remaining ingredients. Bring soup to a boil, then reduced heat and allow to simmer for 20 minutes.
- Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
Notes
Note from Elizabeth-
This is an incredibly flexible soup. Both canned and fresh ingredients can be added or removed as supply or taste dictates. Seasonings can be added or decreased as well. Dry beans can be cooked and then used instead of canned. They can me mixed while dry, then soaked and cooked all together or however works best for you!