Classic Minestrone Soup
Ingredients
The base
-
2
tablespoons
extra virgin olive oil
-
1
medium
white onion, minced
-
3
cloves
garlic, minced
-
⅓
cup
dry red wine
-
2
large
carrots, diced
-
2
stalks
celery, diced
-
1
28-oz. can
crushed tomatoes
-
1
tablespoon
tomato paste
-
8
cups
vegetable broth
-
2
teaspoons
apple cider vinegar
-
1
teaspoon
salt
-
2
teaspoons
Italian seasoning
-
½
teaspoon
red pepper flakes
-
½
teaspoon
garlic powder
-
2
bay leaves
bay leaves
-
5
sprigs
fresh oregano, tied in a bundle
The proteins and greens
-
1
15-oz. can
garbanzo beans, drained and rinsed
-
1
15-oz. can
kidney beans, drained and rinsed
-
4
cups
spinach or kale
-
1.5
cups
frozen peas
The noodles
Instructions
- Cook the shell noodles until al dente and set aside.
- Heat a large pot over medium/high heat and add olive oil.
- Sauté the onion for 2-3 minutes until translucent.
- Add garlic and sauté until fragrant, then deglaze the pot with red wine.
- Scrape the brown bits from the bottom of the pot.
- Add diced carrots and celery, sauté for an additional 2-3 minutes.
- Stir in crushed tomatoes, tomato paste, vegetable broth, apple cider vinegar, salt, Italian seasoning, red pepper flakes, garlic powder, bay leaves, and oregano.
- Bring the mixture to a boil, then reduce heat and let simmer for 15-20 minutes.
- Add spinach (or kale), peas, garbanzo beans, and kidney beans, and simmer for an additional 5 minutes.
- Serve the soup over the shell noodles and season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
6
Calories
283
Total fat
7g
Total carbohydrates
47g
Total protein
12g
Sodium
1mg
Cholesterol
0mg
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