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Minestrone Soup

De.Ma.Cuisine's picture
Ingredients
  Onion 1 Large
  Garlic clove 3 Medium
  Radish 1 Cup (16 tbs)
  Fresh spinach 2 Cup (32 tbs)
  Tomato 1⁄2 Cup (8 tbs)
  Vegetable stock 4 Cup (64 tbs)
  Water 6 Cup (96 tbs)
  Olive oil 4 Teaspoon
  Cumin 1⁄2 Teaspoon
  Allspice 1⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon (to taste)
  Basil 1 1⁄2 Teaspoon
  Thyme 2 Teaspoon
  Oregano 1 Teaspoon
  Parsley 1 Teaspoon
  Rosemary 1 Teaspoon
  Sage 1 Teaspoon
  Garbanzo bean 1 1⁄2 Cup (24 tbs)
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Red wine 1⁄4 Cup (4 tbs)
  Pasta 2 Cup (32 tbs)
  Honey 1 Teaspoon
Directions

MAKING
1. Add oil to hot soup pot (I use a cast iron pot), add onions and cook 2 minutes.
2. Add garlic and cook 1 minute.
3. Add remaining veggies (except kale or spinach) and cook until softened, about 10 minutes over medium heat.
Add wine and stir around to deglaze the pan. Add tomatoes, herbs and spices (except parsley).
Add stock and water; bring to a boil.
4. Reduce to a simmer.
5. Add balsamic vinegar, honey and beans.
6. Cook 30 minutes.
Add pasta, parsley and kale/spinach. Cook 10 – 15 minutes more, or until pasta is cooked to your liking.

SERVING
7. Serve topped with parmesan cheese, alongside your favorite crostinis or crusty bread.

Notes
I’m going to serve this with homemade French Bread.

For more information visit the blog entry Minestrone Soup!

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Restriction: 
Low Cholesterol
Minestrone is a cozy, comforting fall meal. Or, swap out the veggies depending on what’s in season, and have it any time of year!

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