Southwestern Minestrone Soup

This is based on a fairly classic Minestrone recipe modified with the New Mexico adage “it’s always better with green chile”. And I just really like pinto beans better than kidney beans 🙂

1 T olive oil
1 C chopped onion
4 ribs celery
3 cloves garlic
1/2 tsp basil
1/2 tsp thyme
6 C chicken broth
1 14 oz can tomatoes
1/4 c ditalini
10 oz of other vegetables:  peas, carrots, green chile
2 C cooked pinto beans (rinsed and drained)

1 zuchini cut into 1″ pieces
grated parmesan cheese for garnish (fresh)
Heat oil – add onion, celery, garlic, basil and thyme (4-5 mins)
Add broth and tomatos. Boil, Stir in ditalini, reduce heat to simmer.
Add peas/carrots/chile and beans. Simmer 20 mins.
Add zuchini – cook 10 mins longer.

Serve with crusty bread, like a Rosemary boule. Garnish with parmesan cheese (optional).

The Rosemary bread I made here was made in a bread maker with a recipe I adapted from this excellent article on Flo’s Kitchen.

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