This recipe has a funny story behind it. My mother-in-law, J, had successful open heart surgery in July and was unfortunately subjected to hospital food for a couple of weeks. The one meal she actually enjoyed was a vegetable soup and she asked the dietary worker what it was. I then asked J what it was so I could try to duplicate it for her and she said the worker told her it was “minstrun”. What? I wracked my brain for hours trying to figure out what it was and it finally hit me that it was MINESTRONE and we just had a little communication/pronunciation problem. We all had a good laugh out of it and I went on the hunt for a recipe to try.
I found this Elie Krieger recipe on the Food Network’s website and used that as my starting point. This is a fairly simple and really healthy dinner idea and the taste was great!
2 tbsp. extra-virgin olive oil
1 cup diced onion
2 stalks celery, diced
1 large carrot, diced
1 1/2 cups cut green beans
Freshly ground black pepper
2 tsp. Italian season
1 tsp. minced garlic
1 28-ounce can no-salt-added diced tomatoes (I used some home frozen diced tomatoes.)
1 14-ounce can tomato sauce
6 cups low-sodium vegetable broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup rotini pasta
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes.
Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, Italian seasoning, minced garlic and black pepper; cook 3 more minutes.
Add the diced tomatoes, tomato sauce and the vegetable broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.