Michele's Minestrone

Recipe Ingredients

4		Carrots
2		Boiling potatoes (medium)
8 cups	1896ml	Chicken, beef, or vegetable broth or water
1 cup	160g / 5.6oz	Canned cannellini beans - drained, rinsed
1		Frozen chopped spinach - (10 oz) - thawed
1 cup	237ml	Elbow macaroni, small shells, or orzo
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Grated Parmesan or Romano cheese - or more to taste

Recipe Instructions

First, peel and thinly slice the carrots. Peel the potatoes and cut them into a 1/2-inch dice. In a large saucepan place the broth, carrots, and potatoes. Bring to a boil over medium heat, and then reduce heat to low, cover, and simmer until the potatoes are tender, about 10 minutes. Then add the beans, spinach, and pasta to the soup. Bring the soup back to a boil, cover and simmer over medium heat until the pasta is cooked, about 10 minutes. Season to taste with salt and pepper, and remove from heat. Add the cheese, stirring until it is softened. Ladle into bowls and serve immediately.

This recipe yields 4 servings.

Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6502 broadcast 01-11-1998)

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