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Nothing exemplifies nature’s plentiful variety of vegetables and flavors like homemade Minestrone soup. The mouthwatering fragrance and the colorful mix of vegetables are a feast for the senses.
This recipient allows for ingredients always in season and available, as well as canned, and frozen grocery store staples. It can be prepared vegan style as well. – Janis Gipson
Bon appetit y’all!
1 28 oz. Can San Marzano Tomato Purée
1 32 oz. Container Low Sodium Chicken Broth (Vegetable Broth for Vegan Preparation)
½ Cup Dry Red Wine
1 16 oz. Can Cannellini Beans Drained
1 16 oz. Can Red Kidney Beans Drained
4 Tablespoons Extra Virgin Olive Oil
4 Large Carrots Peeled and Chopped
2 Ribs Celery Chopped
2 Cloves Garlic Chopped
1 Large Onion Chopped
½ Cup Fresh Basil Chopped
¼ Cup Fresh Oregano
2 Tablespoon Fresh Thyme
2 Bay Leaves
1 ½ Teaspoon Sea Salt
½ Teaspoon Fresh Ground Black Pepper
3 Cups Frozen Green Beans Thawed
3 Cups Fresh Spinach Chopped
¾ Cup Ditalini Pasta (or any small shell pasta)
Grated Parmesan for garnish
Image by: Steve Buissinne
Warm olive oil in a large Dutch oven. Once the oil is shimmering add carrots, onion, and celery and a ½ teaspoon of salt. Cook over medium heat, stirring often until vegetables have softened and the onion is translucent.
Add tomato purée, additional salt, broth, cannellini beans, kidney beans, garlic, herbs, and black pepper and simmer on low heat for 60 minutes.
Add green beans, pasta, and red wine and simmer an additional 30 minutes or until pasta is al dente.
Remove Bay Leaves and add chopped spinach. Simmer until spinach is completely wilted.
Serve with fresh parmesan cheese sprinkled on top.
– Janis Merrill-Gipson,
Janis is a self-proclaimed domestic diva, living in her hometown of Chicago, Illinois. Janis is a chef, who loves to cook, an interior decorator, art collector, jazz fan, and avid reader. She believes there are many layers and components that comprise living an enriched life. And Janis is here to share tips.
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