60-minute Minestrone Soup

3 tablespoons olive oil

2 onions chopped

3 cloves garlic minced

28 ounce can Italian style chopped tomatoes

28 ounce can stewed tomatoes

1 green pepper diced

1/2 red pepper diced

1 jalapeño finely diced with seeds and ribs removed

2 bay leaves

1 tablespoon oregano

4-5 carrots diced into 1/2 inch cubes

2 c beef broth

1 can garbanzos (rinsed and drained)

1 can cannelloni (rinsed and drained)

1 can kidney beans (rinsed and drained)

2 zucchini diced into 1 inch cubes

1/4 c fresh basil chopped

2 cups chopped baby spinach

salt and pepper to taste

Grated fresh Parmesan for serving

In a large cast iron Dutch oven, sauté onion in olive oil for several minutes and add garlic for another minute.

Add canned tomatoes, green pepper, red pepper, jalapeño, bay leaves and oregano. Bring to boil and simmer for about 30 minutes.

Add carrots and beef broth. Simmer another 15 minutes.

Add beans and zucchini, season with salt and pepper and simmer for another 15 minutes.

Remove from heat and add spinach and basil to wilt.

Top with grated Parmesan.

If desired, cook dilattini noodles separately and add to soup prior to serving.

Makes 6 servings

Theresa Salgado