minestrone soup

Ingredients

• 3 tablespoons olive oil
• 3 cups white onions, chopped (substitute red onion)
• 2 cups celery, chopped
• 2 cups red peppers, seeded, ribs removed and chopped
• 4 cups carrots, peeled and sliced
• 4 large cloves garlic, pressed
• 8 cups broth, preferably half beef and half vegetable
• 2 tablespoons tomato paste
• 1/2 cup red wine *optional
• 2 cans (12 oz.) corn kernels, liquid reserved (substitute 3 ears corn, husks and silks removed)
• 1 can (19 oz.) red kidney beans, drained
• 2 cups green beans, cut into 1/2-inch pieces
• 2 cups baby spinach leaves, washed
• 2 large zucchini, quartered and sliced
• 1 tablespoon fresh oregano, chopped (substitute 1 tsp. dried oregano)
• 2 tablespoons fresh basil, chopped (substitute 2 tsp. dried basil)
• 1 tablespoon fresh thyme, chopped (substitute 1 tsp. dried thyme)
• 1 tablespoon fresh rosemary, chopped (substitute 1 tsp. dried rosemary)
• 1 teaspoon red pepper flakes, or to taste
• 2 tablespoons fresh parsley, chopped
• 1 can (19 oz.) italian tomatoes, chopped and liquid reserved
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1/2-1 tablespoon freshly squeezed lemon juice
• 1 cup ditalini, tubetti or any small pasta, cooked seperately and drained
• grana padano cheese or asiago, grated, for garnish
• 1 tablespoon very good quality olive oil, for drizzling (optional)