Homemade Minestrone Soup

By west757

This is hands down the best minestrone soup I've ever tasted.  This is the ultimate guilt-free winter comfort food.  Adapted from Vegetarian Times.   

Ingredients

• 1 Tbs. olive oil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• Roughly 1/2 tsp. salt, or to taste
• 1 medium onion, diced (1 1/2 cups)
• 1 large or 2 medium carrots, sliced into rounds (1 cup)
• 3 stalks celery, sliced (1 cup)
• 6 cloves garlic, minced (2 Tbs.)
• 1/2 cup sliced sun-dried tomatoes
• 1 15-oz. can white beans, rinsed and drained (or 1 1/2 cups cooked from scratch white beans)
• 1 cup fresh or frozen peas or green beans, cut into 1-inch lengths
• 2 Tbs. white wine vinegar
• 3 1/2 cups water plus reserved sun-dried tomato soaking water

Preparation

Step 1

1. Rehydrate sun dried tomatoes as follows.  Add one cup boiling water to sundried tomatoes and let stand for 10 minutes.  Reserve soaking liquid and slice. 
 
2. Heat oil in 3-qt. saucepan over medium heat. Add oregano and basil, and stir 30 seconds. Add onion, carrots, celery, and garlic. Cover, and cook 5 minutes, or until onion is translucent.

3. Add sun-dried tomatoes, and cook 5 minutes more. Add white beans, water and soaking liquid, and season with salt and pepper. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes. Add peas, and simmer 3 to 5 minutes more.  Remove from heat.  Stir in vinegar, and season with additional salt and pepper, if desired. 
 
As with most soups, leftovers are twice as delicious!