Minestrone Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoons olive oil
1 onion, chopped
4 cups vegetable broth
1 cup red wine
2 cans Italian diced tomatoes, undrained
1 can red kidney beans, rinsed and drained
1 can white beans, rinsed and drained
1 can green beans, drained
1 cup celery, chopped
1 cp carrots, sliced
1 zucchini, quartered and sliced
1 cup fresh spinach, chopped
1 cp cooked pasta
OR
4 cps frozen veggies
1 cp cooked pasta
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon garlic powder
pepper to taste
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Directions: |
Directions:In a large stock pot, over med heat, heat olive oil and saute onion for 4 to 5 minutes.
Fill a medium saucepan with water and bring to a boil. Add pasta and cook until tender. Drain water.
Add vegetable broth, and red wine to the large pot with the onion, simmer on med-hi. Add cooked pasta, beans and vegetables (I love fresh veggies but frozen would be fine), herbs and seasonings. Reduce heat to low and simmer for at least 30 to 40 minutes.
Ladle into soup bowls and enjoy with some nice crusty bread. |
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Personal
Notes: |
Personal
Notes: Don’t let the long list of ingredients scare you off, this is really an easy soup to throw together. 20 min prep, then just let it simmer awhile and it’s delicious!!
Minestrone has historically been a soup into which the cook throws whatever is on hand. Keep the broth the same and just put whatever veggies, beans and/or pasta you want.
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