Minestrone Soup

Minestrone Soup
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Minestrone Soup

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Minestrone Soup

Ingredients:

  • 2 Tbsp olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • ½ cup dry white wine
  • 2 carrots, sliced into ½ inch rounds
  • 3 stalks celery, sliced into 1/2 inch pieces
  • 2 red or yellow potatoes, chopped into bite sized pieces
  • 4 Tbsp tomato paste
  • 1 zucchini, chopped
  • 1 cup green beans, cut into 1 inch pieces
  • 1 cup peas
  • 6 cups vegetable broth
  • 1 (15 oz) can diced tomatoes
  • Salt and pepper, to taste
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp red chili flakes
  • 1 cup orecchiette pasta, uncooked
  • 1 can cannellini beans, drained and rinsed
  • 2 cups chopped kale

Instructions:

  1. Heat the oil in a large heavy bottomed pot to medium heat. Cook onion until it begins to soften and becomes slightly translucent. Add garlic, cook and stir until fragrant, about 1 minute.
  2. Stir in wine, scraping up any browned bits from the bottom of the pot. Allow to cook down until reduced by half, about 1 minute.
  3. Add carrots, celery, potatoes, and tomato paste. Cook and stir for about 5 minutes.
  4. Mix in zucchini, green beans, peas, vegetable broth, tomatoes, salt, pepper, oregano, thyme, and chili flakes. Bring to a boil and reduce heat. Cover and simmer for about 10 minutes.
  5. Remove the lid, stir in pasta, kale, and cannellini beans. Bring back to a boil and reduce heat. Simmer uncovered 10 – 15 minutes, or until pasta is cooked and vegetables are tender.

Serves 4-6

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