Why is it that as soon as September hits, the mercury drops about 5 degrees and it suddenly feels COLD? This morning, I woke up with knotted muscles, cold feet and a runny nose. Then I noticed the date. Bingo! Only 24 hours left before the coming misery of fall weather. Bah!
You’ve probably noticed that I’m posting my September 1st Minestrone Soup a day early – it’s so you can buy the ingredients today, and be all set to make it for dinner tomorrow! Trust me, with the nights dipping down into the low teens, you’ll want some :)
A hearty soup overflowing with rich vegetables; simply serve with crusty bread and a romaine salad, of course. This recipe pretty much makes a vat of soup, so feel free to half the recipe. (I like making the whole amount and then freezing individual portions – makes for a quick, healthy meal, and so much better for you than reaching for the canned stuff.) Enjoy!
INGREDIENTS
3 tablespoons olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups chopped celery
4 carrots, sliced
4 cups chicken broth (may substitute vegetable broth)
4 cups tomato sauce
1/2 cup red wine (optional)
1 cup canned kidney beans, drained
1 (15 ounce) can green beans
2 cups baby spinach
3 zucchinis, quartered and sliced
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
1/2 tsp red pepper flakes (or to taste)
salt and pepper to taste
1/2 cup seashell pasta
2 tablespoons grated Parmesan cheese for topping
1 tablespoon olive oil
DIRECTIONS
In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute until soft, about 4 minutes. Add celery and carrots, saute for 1 to 2 minutes.
Add chicken broth and tomato sauce, bring to boil, stirring frequently. If desired, add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, pepper flakes, salt and pepper. Simmer for 30 to 40 minutes (the longer the better).
Fill a medium saucepan with water and bring to a boil. Add pasta and cook until tender. Drain water and set aside.
Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Drizzle with olive oil and serve.