Minestrone Vegetable Soup

By michaelmeiner

Ingredients

• 1 small onion
• 2 ribs celery
• 2 carrots
• 2 zucchini
• 5 cloves garlic
• 1 tablespoon oil
• 1 1/2 tablespoons dried oregano
• 1/2 teaspoon parsley
• 1/3 cup tomato paste
• 8 cups vegetable stock
• 28 ounces diced tomatoes -- with juice
• 2 bay leaves
• 2 tablespoons fresh parsley
• 1 cup fresh baby spinach leaves
• 15 ounces red kidney beans
• 15 ounces small white beans
• 1 cup fresh green beans
• 1/2 cup red wine
• 2 cups water
• 1 cup small pasta -- uncooked

Details

Servings 1

Preparation

Step 1

Cut the onion, celery, carrots and zucchini into 1/4 inch dice. Chop the garlic.

Heat the oil in the pot over medium high heat. Add onion, celery, carrots, zucchini, garlic, and oregano. Stirring every few minutes with a wooden spoon, cook until the vegetables are shiny and onion is translucent, about 5-7 minutes.

Add the tomato paste and stir into the vegetables. Cook for 2 minutes. Pour in stock and tomatoes. Add bay leaf, fresh parsley, and spinach. Rinse and drain the kidney beans and add them to the pot with the green beans. Stir in the wine and allow to simmer for 25 minutes.

Add the water. Bring to a boil; turn down and add the pasta, cooking for 10 minutes until tender.