This simple minestrone is rustic, healthy, Italian, and always there for me (sounds like my husband!)
This was one of those "I'm staving and need to eat healthy but I'm exhausted and haven't gone grocery shopping yet" kind of meals. As I mentioned before, I recently started an awesome new job. New job = new flow. New flow = new quick, healthy, go-to recipes. I call them pantry meals - chances are that I'll have all the ingredients on hand and all the ingredients will keep for a long time. Basically, pantry meals are awesome meal-planing back up plans. This recipe is super easy to customize, so feel free to add extra veggies, switch out the pasta, whatever you like!
1 Tbs. olive oil
4-5 cloves of garlic, chopped
1 yellow onion, chopped
2 tsp Italian herbs
1 package frozen organic spinach
32 oz vegetable broth
3/4 jar good tomato sauce
4 oz dry orzo
1 can white kidney beans, drained
grated parmesan to serve (optional)
1. In a large pot, heat olive oil over medium heat. Add the onions and cook for 2-3 minutes, until soft and translucent.
2. Add the garlic and herbs and saute for another minute or two, until the garlic starts to get a nice golden color.
3. Reduce heat just a tad, add the frozen spinach and cover. Occasionally flip the brick o' spinach over, scraping off the lose spinach as you go.
4. Once all the spinach is thawed out, add the tomato sauce and the vegetable broth, stir, and bring to a boil.
5. Stir in the dry orzo. Cover and cook for about 7 minutes.
6. Finally, reduce the heat to medium, stir in the beans and heat through (about 2-3 minutes) Season with salt and pepper to taste. Serve with grated Parmesan.