Minestrone Soup

The original is from food.com and can be foundĀ here.

  • 3 T olive oil
  • 1 smallish onion, chopped
  • 1/2 cup zucchini, thick slices cut in half or small
  • 1/2 cup frozen cut green beans
  • 1/2 stalk celery, cut down the middle then sliced fairly thick
  • 1/2 C carrot, sliced
  • 4 cloves, chopped
  • 4 C vegetable broth
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
  • 2 (14 ounce) can diced tomatoes, do not drain
  • 1 1/2 t dried oregano
  • 1 1/2 t salt
  • 1/2 t ground black pepper
  • 1/2 t dried basil
  • 1/2 t fresh ground pepper
  • 1/4 t dried thyme
  • 3 C boiling water
  • 1/3 C red wine
  • 4 C fresh baby spinach, trimmed
  • 1/2 C small shell pasta
  1. In a large soup pot, saute onion, carrots, garlic, green beans, celery and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  2. Add vegetable broth, tomatoes, beans, hot water, wine and spices.
  3. Bring soup to a boil, then reduce heat and allow to simmer uncovered for 45 minutes.
  4. Adjust salt and pepper if necessary.
  5. Add spinach and pasta and cook covered for an additional 20 minutes.
  6. If soup is too thin, cook uncovered until the soup thickens a bit.

Makes about eight 1 1/2 cup servings.