Mobile Teaching Kitchen

Hearty Minestrone Stew


  •  2 Tablespoons olive oil
  • 1 onion, diced small
  • 3 carrots, diced small
  • 3 celery stalks, diced small
  • 4 cloves garlic, minced
  • 8 ounces mushrooms, diced small
  • 2 bell peppers, any color, diced small
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon each oregano and basil
  • ½ teaspoon red pepper flakes
  • ½ bag frozen spinach (8 to 10 ounces)
  • 2 – 15-ounce can white beans, drained and rinse
  • 1 – 15-ounce can diced tomatoes
  • 1 – 28-ounce can crushed tomatoes
  • 28 ounces water (refill can)
  • ½ pound (2 cups dry) small elbow macaroni
  • 2 Tablespoons apple cider vinegar


  1. Heat oil in a skillet over medium-high heat. Add onions, carrots, and celery and sauté for 5 minutes, until the vegetable begin to soften slightly.
  2. Add the garlic and stir for about 30 seconds more.
  3. Stir in the mushrooms and peppers and sauté for 5 minutes.
  4. Sprinkle in the salt, pepper, basil, oregano, and red pepper flakes and stir to combine with the vegetables.
  5. Add the frozen spinach and stir for 2 minutes, just until it begins to thaw.
  6. Add the beans, tomatoes, water, macaroni, and apple cider vinegar. Stir to combine all of the ingredients.
  7. Bring the liquid to a boil, then reduce the heat to medium-low, cover the skillet, and simmer for 10 to 12 minutes, (stirring once or twice to prevent sticking), until the pasta is cooked to desired consistency.
  8. Serve while hot. Enjoy!


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