Gina-strone' Soup

This is the recipe that my mom, Georjene, A.K.A. Gina, requests the very most!! Whether its Mother's Day, her birthday or another special occasion, my mama wants my minestroneSoup!

This vegetable based soup is quite light and low in calories, but wholesome and definitely does not lack flavor. It is the perfect accompaniment with a piece of crusty bread, half sandwich, or just alone in a great big mug as a meal.

Ingredients & Recipe:
Printable Recipe

• 1 cup chopped eggplant
• 1 cup chopped zucchini
• 1 cup chopped yellow squash
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped white onion
• 2 garlic cloves, minced
• 1 (32 oz) box of vegetable broth (make sure you never use broth that contains MSG)
• 1 (28 oz) can of diced tomatoes, undrained (use plain or seasoned tomatoes, it's up to you)
• 2 (15 oz) cans of kidney beans
• 2 cups chopped fresh spinach
• 2 Tbls. pesto (I make my own pesto & freeze it in ice cube trays, so I can use the amount I need each time, but store bought pesto is fine too)
• 1-2 tsp. dried oregano, or 1 tsp. of fresh
• Kosher or Sea salt/ Pepper to taste
• 3 Tbls. Olive Oil
• 1 cup cooked pasta (Optional)

Start by busting out and heating the largest pot you have over medium-high heat. Perfect time to use a cast iron dutch oven which help soup maintain the same temperature throughout. (Don't have a dutch oven? Just use a big spaghetti pot!)

Coat the bottom with the olive oil and add the eggplant, zucc, squash, pepper, onion and garlic. Season with S & P, and saute about 5-7 minutes until everything starts to get tender. Stir in the broth, tomatoes and oregano, and bring everything up to boil. Reduce the heat to medium-low and simmer for 10-15 minutes. Stir in pesto and beans, cook another 5 minutes or so, then season with a bit more S & P to your taste. Stir in the chopped spinach and pasta just before serving.

You Could Also Try...

• My husband loves this soup when we add diced potatoes! Use chickpeas, white Northern beans, green beans... You're supposed to LIKE the soup so put in the things YOU like!
• If I know I'm going to make this soup to have for the week, I usually leave the pasta out of the soup and add it in when I heat up my individual servings. Otherwise, you risk the pasta soaking up all the good broth.
• Try sprinkling your bowl of soup with a little fresh parsley and grated Parmesan cheese for more Italian flair.
• Consider adding in rice or barley, instead of pasta!
• Always save a big bowl for Gina!