Minestrone

2 tablespoons butter

1 tablespoon garlic

6 cups stock (I use chicken)

2 cups water *add more water if the beans suck up too much

1 can diced tomatoes (28 ounces)

2 cups dry beans

Salt and pepper

1 cup corn pasta

1 cup frozen corn and/or peas

1 package frozen chopped spinach

Melt the butter, add the garlic and saute for a minute or two.  Add the stock, water, tomatoes, beans, salt and pepper.  Bring to a boil and then simmer 1½ – 2 hours, until the beans are soft.  Then add the pasta and frozen veggies.  Bring to a boil and cook about 5 minutes.  Add the spinach LAST and cook for another 2 – 5 minutes.  Serve with parmesan sprinkled on top.  And that’s it!

A coworker, years ago, taught me the base of this recipe for a tortillini soup.  She always said the soup was the best part, not the pasta, and I still agree.  It’s so simple – but butter and garlic are just so yummy! 

Once I added the spinach early (while still boiling the pasta) and it acts as a lid and makes the soup boil quickly and rise up (and over flow).  What a mess.  I wish I took pics of that!