Minestrone Soup

2020-04-26
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    Ingredients

    • 3 Tbsp. olive oil
    • 1 cup minced white or yellow onion (about 1 small onion)
    • 1/2 cup chopped zucchini
    • 1/2 cup frozen cut Italian green beans
    • 1/4 cup minced celery (about 1/2 stalk)
    • 4 garlic cloves, minced
    • 4 cups vegetable broth
    • 1 cup red wine
    • 2-15oz. cans red kidney beans, drained
    • 2-15oz. cans small white beans or great northern beans, drained
    • 1-14oz. can Italian seasoned diced tomatoes
    • 1-14oz. can crushed tomatoes (I used half of a 28oz. can)
    • 1/2 cup carrot, grated
    • 2 Tbsp. fresh parley, minced
    • 1 1/2 tsp. salt
    • 1/2 tsp. black pepper
    • 1 1/2 tsp. dried oregano
    • 1/2 tsp. dried basil
    • 1/2 tsp. dried sage
    • 1/4 tsp. dried thyme
    • 3 cups hot water
    • 1 Tbsp. red wine vinegar
    • 4 cups fresh spinach, chopped
    • 1/2 cup small shell pasta
    • 1/4 cup quinoa, optional

    Method

    Step 1

    Heat the olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

    Step 2

    Add vegetable broth, red wine, diced and crushed tomatoes, drained beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and simmer uncovered for 20 minutes. Add red wine vinegar, spinach, pasta, and quinoa (if using) and cook for an additional 20 minutes.

    Step 3

    So, gather up some family and friends, make a big pot of this soup, and enjoy the wonderful times that can be had around a table filled with good food.

     

    Bon Appetit!

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