3 Medium Carrots (chopped), I used ½ a bag of small mini carrots
3 stalks of Celery (chopped)
2 Large Potatoes (cubed)
2 Medium Onions (optional, I didn’t use onions — not a fan)
½ a head of cabbage, shredded
2½ cups fresh spinach leaves (about ½ a bag)
1 medium garlic clove minced
⅓ cup oil (I used Olive Oil)
4 tbsp butter
7 beef bullion cubes
7 cups of water
1 16 ounce can of diced tomatoes
2 8oz cans of tomato sauce
16 oz can of Red Kidney Beans
16 oz can of Northern White Beans
1 package of the frozen egg noodles (in my store, found near the frozen bread/rolls)
½ tsp salt
½ tsp black pepper
1 bay leaf
¼ tsp dry basil
First, you will want to chop and prepare all of the vegetables. Get everything ready to go as the timing while cooking each step is important. Keep it all separate as you add them in at different times.
Use a very large pot, pour in your oil and the butter and warm it up over medium-high heat.
IF you putting in onions, now is when you would put those in and saute for about 6 minutes.
Add in the carrots and potatoes and saute for 5 minutes.
Then added in the celery. Saute for 5 minutes.
Add in the cabbage, spinach and the garlic, saute for 1 minute.
Pour in the 7 cups of water and bouillon cubes. Add both 8oz cans of tomato sauce and then fill one up with water and add that too.
Add your can of diced tomatoes. Add in your seasoning; salt, basil, black pepper and the bay leaf.
Heat all of this to boiling and then reduce your heat to low. Cover and simmer for an hour, stirring occasionally.
After an hour, add in the noodle. Cook for 10 minutes.
Drain and rinse both cans of beans and add them into the soup too. Cook for another 10-15 minutes.
You’re done and ready to eat! You can add parmesan cheese on top if you want too.
Recipe by Wheel N Deal Mama at https://wheelndealmama.com/homemade-minestrone-soup/