Minestrone

Delicious

In Boston it is pretty cold, and while I wish it was spring, I try to enjoy the winter with hearty soups and stews. The minestrone is great because you can put any veggies you want in it. Here is my version

Ingredients:
2 carrots
2 stalks celery
3 leeks
1 yellow squash or zucchini
2 cloves garlic
5 cups vegetable broth
1 can diced tomatoes (you can get some flavored with italian spices and balsamic and those would be good here)
1 can garbanzo or kidney beans
1 cup pasta of your choice
1 teaspoon red chili pepper flakes
1 teaspoon dried oregano
1 bay leaf
salt and pepper to taste
Fresh basil and spinach (optional)
Bread for dipping (optional)

Clean leeks by cutting off dark green parts of leaks (discard or save for stock). Chop white and light green parts into rounds about 1 inch thick and then in half. Place in a sink filled with cool water or bowl so sand will fall to bottom of bowl. While soaking cut up celery, carrots and squash into bite size pieces. Start sauteing carrots in TBS of EVOO and when they start to soften add squash, celery and drained leeks. Cook for 2 min and add 2 cloves crushed garlic, hot pepper flakes, bay leaf and oregano. Cook for 1 more min and then add veggie broth. Bring to a boil and add beans and tomatoes and cook for a bout 20 min so flavors can develop. About 8minutes before serving add pasta (check cooking time on your pasta) then 3 minutes before add fresh spinach and basil. Serve with forcacia for dipping!