Minestrone Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp. olive oil
2 cloves garlic
1 medium onion
4 c. chicken broth
1 can tomato paste
1 c. dry red wine
1 tbsp. dried basil leaves
1 bay leaf
¼ tsp. salt
½ tsp. oregano
¼ tsp. pepper
½ tsp. red pepper flakes
2 small zucchini
2 medium carrots
2 medium stalks celery
1 package baby spinach
1 32-oz can diced tomatoes , I usually use fire-roasted or Italian-style, undrained
2 cans (15 - 16 oz. each) (one each kidney and cannellini)
1/4 cup dry uncooked small shell pasta or cheese tortellini
Shredded or grated Parmesan cheese , for serving
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Directions: |
Directions:Heat oil in 8-quart dutch oven over medium heat. Chop garlic and onion and cook in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients except zucchini, spinach and pasta. Heat to boiling; reduce heat. cover and simmer 1 hour. Stir in the dry pasta and zucchini and cook for another 10 minutes, or until pasta is tender and cooked. Stir in the spinach and allow to wilt (about 1-2 minutes). Serve hot topped with Parmesan cheese. |
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Number Of
Servings: |
Number Of
Servings:10 |
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