Minestrone Soup
Ingredients
-
2
Tbsp.
olive oil
-
1
small
onion, diced
-
1
small
zucchini, diced
-
1
small
yellow squash, diced
-
2
small
carrots, diced
-
2
stalks
celery, diced
-
4
cloves
garlic, minced
-
½
cup
dry red wine (optional)
-
5–6
cups
chicken or vegetable stock
-
1
tsp.
dried oregano
-
1
tsp.
dried thyme
-
¼
tsp.
black pepper
-
⅛
tsp.
red pepper flakes
-
2
leaves
bay leaves
-
1
28 oz can
diced tomatoes, with juices
-
2
15 oz cans
beans, rinsed and drained
-
3
cups
chopped fresh baby spinach or kale
-
½
cup
dried pasta
-
to taste
salt and pepper
-
to serve
freshly-grated Parmesan
Instructions
- Heat olive oil in a large stockpot over medium-high heat.
- Add diced onion, zucchini, yellow squash, carrots, celery, and minced garlic; cook for 7-8 minutes until onions are tender.
- Stir in red wine to deglaze the pan and cook for 2 minutes.
- Add chicken or vegetable stock, oregano, thyme, black pepper, red pepper flakes, bay leaves, diced tomatoes, and beans; cover and bring to a boil.
- Reduce heat to medium-low and let simmer for 15-20 minutes.
- 10 minutes before serving, stir in spinach (or kale) and pasta; cook until pasta is al dente.
- Remove bay leaves and season with additional salt and pepper if needed.
- Serve hot, garnished with freshly-grated Parmesan cheese.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
8g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
10mg
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