Minestrone Soup

2020-04-26

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Kathie Titarchuk

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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.