Minestrone Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- salt and pepper
- 4 cloves garlic minced
- 1/2 cup dry red wine (optional)
- 1 tsp. dried oregano
- 1/4 tsp. black pepper
- 2 tbsp. olive oil
- 1 small onion diced
- 2 bay leaves
- 1 tsp. dried thyme
- 1 small zucchini diced
- 2 small carrots diced
- 2 celery stalks diced
- 1 small yellow squash diced
- 5-6 cups chicken or vegetable stock
- 1/8 tsp. red pepper flakes
- 1 (28 oz) can diced tomatoes with juices
- 2 (15 oz) cans beans rinsed and drained (i used 1 can each of black beans and great northern)
- 3 cups chopped fresh baby spinach or kale
- 1/2 cup dried pasta
- freshly-grated parmesan for serving
- Carbohydrate 4.82409393211985 g
- Cholesterol 0 mg
- Fat 9.16631393226433 g
- Fiber 1.17207084855945 g
- Protein 1.02105565101233 g
- Saturated Fat 1.28528723957624 g
- Serving Size 1 1 -8 serving (84g)
- Sodium 26.8887152777378 mg
- Sugar 3.6520230835604 g
- Trans Fat 0.281147734370493 g
- Calories 102 calories
Heat oil in a large stockpot over medium-high heat. Add the onion, zucchini, yellow squash, carrots, celery and garlic and cook for 7-8 minutes, stirring occasionally, until the onions are tender. Add the red wine and stir to deglaze the pan, using a spoon to scrape up any brown bits that have stuck to the bottom of the pan. Cook for 2 minutes to reduce slightly. Then add the chicken or vegetable stock, oregano, thyme, black pepper, red pepper flakes, bay leaves, tomatoes, and beans. Cover and bring to a boil, then reduce heat to medium-low and let simmer for at least 15-20 minutes. 10 minutes before serving, stir in the spinach (or kale) and pasta noodles. Stir occasionally until al dente. Remove the bay leaves and season with additional salt and pepper if needed. Serve hot garnished generously with freshly-grated Parmesan cheese.
