Minestrone Soup
2020-04-26Average Member Rating
(5 / 5)
1 People rated this recipe
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.