Minestrone Soup

On Sunday afternoon, when I planned my dinner menu for the week, I knew that I had a wild week ahead of me. I knew that I'd be working late a couple of evenings during the week, andI had an evening meeting at church. I needed simple meals, and I wanted at least one thing I could make ahead of time and reheat as needed. I remembered a recipe for minestrone soup that Chet made recently, and thought it would work well. I knew it would make a lot of soup, so I'd have plenty for lunches as well.
This was perfect for a hectic week. The soup came together effortlessly one evening while I was making another dinner. It's pretty hearty, but light at the same time, if that makes sense. It would be the perfect soup to take to someone who's had surgery or isn't able to get out of the house. And it's cheap, too! I don't know exactly how to give credit for this recipe; I got it from Chet, who got it from someone else. If you think it's your recipe, let me know and I'll be sure to give you credit. If you're looking for a simple, easy dinner that's healthy and inexpensive, this is it! Enjoy!

Minestrone Soup

Chet Lawrence

1 medium onion, chopped

2 cloves garlic, minced

28 oz. diced tomatoes, undrained (I used Italian-style)

15 oz. can Great Northern beans, drained

3/4 cup small pasta (I used whole-grain elbows)

1 box frozen, chopped spinach (thawed and drained)

15 oz. can green beans, drained

15 oz. can dark red kidney beans

2 chicken bouillion cubes

Saute onion and garlic in olive oil. Add tomatoes (with all juices). Fill empty tomato can three times with water and add to pot. Drain and rinse all beans and add to pot. Add spinach. Add bouillion and black pepper to taste. Cook until beans are tender. Add pasta and spinach. Cook until pasta is tender. Serve with grated parmesan cheese and crusty bread.