Classic Minestrone Soup
Ingredients
The base
-
7
cups
vegetable stock
-
1
cup
water
-
¼
cup
white cooking wine
The vegetables
-
1½
cups
onion, chopped
-
2
cups
carrots, diced
-
1
large
zucchini, diced
-
1
large
squash, diced
-
2
cups
green cabbage, thinly sliced
-
2
cans
diced fire roasted tomatoes
The beans
-
1
can
red kidney beans, drained & rinsed
-
1
can
white kidney beans (or great northern beans), drained & rinsed
The herbs and spices
-
2
teaspoons
dry basil
-
1
teaspoon
dry oregano
-
½
teaspoon
dry thyme
-
½
teaspoon
red pepper flakes
The pasta
For cooking
-
2
tablespoons
olive oil
-
2
cloves
garlic, minced
-
grated
to taste
parmesan cheese for garnish
Instructions
- Heat a large pot to medium-high heat and add olive oil.
- Sauté the onions until slightly browned, about 5-6 minutes.
- Add minced garlic and sauté for 30 seconds, then deglaze with white cooking wine.
- Add carrots, zucchini, squash, and cabbage; sauté for 6-8 minutes until tender.
- Stir in the basil, oregano, thyme, red pepper flakes, salt, and pepper.
- Add fire roasted tomatoes, water, and vegetable stock; bring to a boil and simmer for 15 minutes.
- Add pasta, kidney beans, and white beans; cook for 10 minutes until the pasta is done.
- Serve topped with shredded parmesan cheese.
Nutrition Facts (estimated)
Servings
8-10
Calories
250
Total fat
5g
Total carbohydrates
40g
Total protein
15g
Sodium
800mg
Cholesterol
0mg
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