Minestrone Soup

I used the last of my stewed tomatoes last week. I wish I had planted less cherry tomatoes and more of the bigger varieties so I could have done at least another batch. Live and learn.

This is what I made and it was prefect for a cold day. That's what I love about gardening... it can inspire your cooking even in the dead of winter! The colors aren't very pretty because I didn't have red kidney beans and I had to add water to make more broth. But it was tasty so I wanted to share the recipe (adapted from various ones I found on allrecipes.com):

2 tablespoons olive oil
1 tablespoon minced garlic
1/2 onion, minced
2 large carrots, diced
1 stalk celery, chopped
1 jar (can) stewed tomatoes
1 can kidney beans (used pinto)
1 can green beans
1 pinch dried oregano
1 pinch dried basil
1 pinch Italian seasoning
2 bay leaves
4 cups hot water
1 cup small pasta (I used wheat macaroni)
2 cups chopped fresh spinach

In a large soup pan, heat olive oil over medium heat. Mix in garlic, onion, carrots, and celery. Saute until veggies are tender. Add tomatoes, beans, seasonings, and water. Bring to a boil, then add noodles. Simmer until noodles are soft. Add spinach and simmer until wilted, about 5 minutes.

Hope this gives someone out there a winter meal idea!