Minestrone for Everyone!

Back in my working days, I used to make a pot of this minestrone each week and eat it for lunch every day. It really is delicious, and it turns out a little bit different each time. This recipe can be made vegetarian- and vegan- friendly as well and still maintain the deliciosness of the original recipe.

2 – 4 Tbsp olive oil

1/3 – 1/4 of a stick of butter (omit for the vegan version)

1 large yellow onion, chopped

4-5 cloves garlic, minced

Sprinkling of sea salt (maybe about 1 tsp)

—saute for a few minutes, then just add the rest as you chop:

3 red or yellow potatoes, peeled and cubed*

1 lb Green beans, chopped

2-3 large carrots, peeled and chopped

3 -4 small Zucchini, chopped

28-oz can of whole tomatoes with juice, chopped

1 lb bag of fresh baby spinach

2 (32 oz) boxes of chicken broth (use vegetable broth for vegan/vegetarian renditions)

1 can each of white and red kidney beans, drained and rinsed

1/2 lb browned ground beef (omit for vegan/vegetarian)

red pepper flakes, oregano, salt, and course ground pepper to taste

1. Select a large pot (about 8 qt), preferably with a thicker bottom.
2. Saute your bunions, and then turn down the heat and throw the rest of the vegetables into the pot as you chop them, in the order specified above.
3. After you’ve added the broth, turn up the heat to high, and add your rinsed and drained beans, pre-browned meat, and seasonings.
4. I usually let it simmer for about an hour, turn off the stove, go to bed, then refrigerate it in the morning.

*If you know you are going to freeze this (it makes a really large pot), you may want to substitute 1/2 cup dry quinoa, which you’ll pour in at the end, after you’ve added your chicken or vegetable broth.