Minestrone Soup

Here’s a recipe to warm you up in the chilly weather.

Minestrone Soup

1 cup Pasta Shells (Cooked)

2 tablespoons Olive Oil
1 cup diced Onion
3 cloves Garlic (sliced)
1/2 cup diced Carrot
1/4 cup diced Celery
1 teaspoon pepper

1 small Zucchini (large dice)
1/2 cup White Wine
4 cups Chicken or Vegetable Stock
2 cups Tomato Sauce
1 teaspoon dried Oregano

1 can Kidney Beans
1/2 cup Frozen Green Beans (thawed)
1/2 cup Frozen Corn (thawed)
2 cups Fresh Spinach
5 leaves Basil

Cook the pasta according to package directions, drain and set aside.
Heat the olive oil over medium heat in a large Dutch oven or heavy bottomed stock pot. Cook the onion and garlic gently until onion is soft but not browned, about 10 minutes. Add in the carrot and celery, and pepper, cook for another 5 minutes.

Stir in the zucchini, oregano, white wine, stock and tomato sauce. Turn up the heat to medium high and bring to a boil. Cover and reduce the heat, simmering for 15 to 20 minutes.

Drain and rinse the kidney beans and add to the pot, stirring gently. Stir in the green beans, corn and spinach. Cook until heated through, about 5-10 minutes.
Serve with the torn basil sprinkled on top and with a hot ciabatta loaf.

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