Minestrone Soup

There’s nothing like a hearty and flavorful soup to warm you up on a cold winter’s night.  Pair it with a glass of wine and you’re set.  This recipe is another one that has basic bones, but I tend to switch some ingredients out for something similar (whatever I happen to have on hand).

You will need:

  • 1/2 Small Onion Chopped
  • 1/3 Cup Zucchini Diced
  • 1/3 Cup Eggplant Diced
  • 1/3 Cup Carrot Diced
  • 1/3 Cup Red Pepper Diced
  • 1 Cup Chopped Spinnach and or Kale
  • 1 Cup Diced Tomatoes (if you’re using canned, use the juices too)
  • 1 Can of Drained Beans of your choice (Black, Kidney or Garbanzo)
  • 4-6 Cloves Minced Garlic
  • 1/2 cup Chopped Basil 
  • 2-3 Tbl Olive Oil
  • 1 Tbl Salt
  • 1 Tsp Garlic Powder
  • 2 Tsp Italian Seasoning
  • 1 Tsp Oregano
  • 1/4 Tsp Crushed Red Pepper
  • 1 Tbl Balsamic Vinegar (I use a fig infused)
  • 4-5 cups of Vegetable Broth
  • Roughly a 1/4 Cup Red Wine (Optional)
  • 1/2 Cup Dried Pasta (Optional)
  1. In a large stock pot add in olive oil, onion, eggplant, zucchini, carrots, tomatoes and salt.  Stir and allow to cook until softened: 3-4 min.
  2. Mix in beans, basil, garlic and other dry seasonings.  Cook until garlic becomes fragrant: 1-2 min.
  3. Add in Vegetable stock, balsamic and spinach/kale.
  4. If you’re using adding in the wine and dried pasta, combine them in with everything else now.
  5. Allow flavors to combine by boiling and then reducing heat to a simmer for around 10 min.
Minestrone Soup

Minestrone Soup


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