A fresh and easy recipe for classic minestrone soup.
- 2 Tbsp. olive oil
- 1 small onion, diced
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 2 small carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1/2 cup dry red wine (optional)
- 5–6 cups chicken or vegetable stock
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1/4 tsp. black pepper
- 1/8 tsp. red pepper flakes
- 2 bay leaves
- 1 (28 oz) can diced tomatoes, with juices
- 2 (15 oz) cans beans, rinsed and drained (I used 1 can each of black beans and Great Northern)
- 3 cups chopped fresh baby spinach or kale
- 1/2 cup dried pasta
- salt and pepper
- freshly-grated Parmesan for serving
- Heat oil in a large stockpot over medium-high heat. Add the onion, zucchini, yellow squash, carrots, celery and garlic and cook for 7-8 minutes, stirring occasionally, until the onions are tender. Add the red wine and stir to deglaze the pan, using a spoon to scrape up any brown bits that have stuck to the bottom of the pan. Cook for 2 minutes to reduce slightly.
- Then add the chicken or vegetable stock, oregano, thyme, black pepper, red pepper flakes, bay leaves, tomatoes, and beans. Cover and bring to a boil, then reduce heat to medium-low and let simmer for at least 15-20 minutes.
- 10 minutes before serving, stir in the spinach (or kale) and pasta noodles. Stir occasionally until al dente. Remove the bay leaves and season with additional salt and pepper if needed.
- Serve hot garnished generously with freshly-grated Parmesan cheese.