Minestrone

onejdlady avatar
By Michelle Tow
from San Diego, CA

I get rave reviews for this soup! It's fresh and healthy and easy on the waistline, so what more could a gal want?! I usually buy a large pre-made mirapoix from the grocery store and bagged spinach, so that shaves off a lot of the time because all I have to cut is parsley and zucchini, but when I take the time to dice the veggies myself I end up liking it better. You can use any kind of beans you like, (1 can ea. of light and 1 dark colored bean) or leave them out entirely. Enjoy ... if anybody ever tries it! lol

VIDEO PLAYER
serves 12
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients

  •   2 Tbsp
    olive oil
  •   1 large
    onion, diced
  •   2 c
    carrots, diced
  •   1 c
    celery, diced
  •   4 clove
    garlic
  •   1 c
    zucchini, diced
  •   3 box
    vegetable stock (32 oz)
  •   28 oz
    muir fire roasted crushed tomatoes
  •   2 Tbsp
    tomato paste
  •   2 Tbsp
    red wine vinegar
  •   1/2 c
    red wine
  •   1 c
    italian parsley, chopped
  •   4 c
    fresh spinach (1 bag)
  •   1 pinch
    salt and black pepper (to taste)
  •   1 Tbsp
    better than bullion vegetable base
  •   1 can(s)
    kidney beans, canned 16 oz
  •   1 can(s)
    great northern beans, canned 16 oz

How To Make

  • 1
    Prep the veggies by dicing them all into very small similar size cubes.
  • 2
    Sautee the onion, carrots and celery on low heat in 2 TB olive oil, or the oil of your choice until the onions turn translucent and then add the diced garlic. Stir in the garlic and let sautee about 1 more minute, then add zucchini.
  • 3
    Add all remaining ingredients other than the beans and vegetable base, and let simmer for about 30 mimutes.
  • 4
    Drain and rinse the beans and then add to the pot. Stir in beans and 1/2 of vegetable base (I mix it in with about a 1/2 cup of the hot soup stock in a cup so that it blends in easily rather than plopping a lump into the soup). Stir and simmer for about 2-3 minutes to incorporate the stock and then taste the soup. If you want more flavor and salt, add the rest of the vegetable base mixed into the stock.
  • 5
    Simmer about 5 minutes so all the flavors can come together and then it's ready to serve.