Hearty Minestrone

Packed full of the the things we love - noodles, beans and veggies, it definitely hits the spot on a cold winter day!


3 Tablespoons olive oil

1 clove garlic, minced

2 ribs celery, chopped

2 carrots, peeled and sliced

3 cups water

1 (28 ounce) can Italian plum tomatoes, chopped

1 (10 ounce) package frozen lima beans

1 (16 ounce) can red kidney beans, drained and rinsed

1/2 teaspoon dried marjoram


salt and pepper

1 (10 ounce) package frozen chopped spinach

1 cup uncooked elbow macaroni or orzo

1/2 cup Parmesan cheese

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Heat olive oil in a large pot over medium heat. Sauté garlic, celery and carrots for 3 to 4 minutes. Stir in water. Cover and simmer over low heat until vegetables are tender, about 5 minutes. Add tomatoes, with their juices, lima beans and drained kidney beans. Bring to a boil. Stir in marjoram and honey. Reduce heat, cover and simmer about 30 minutes. Add frozen spinach, simmer covered, another 5 minutes. Mix in macaroni and simmer uncovered, stirring occasionally until macaroni is cooked, about 10 minutes. Remove from heat. Stir in Parmesan cheese. Garnish with additional Parmesan, if desired. Serves 4-6.