Empty My Fridge
Minestrone Soup
Ingredients
- Extra virgin olive oil2 tbsp
- Onion · diced1 cup
- Carrot · sliced diced1 cup
- Celery · sliced diced1 cup
- Zucchini · sliced diced1 cup
- Garlic · minced4
- Italian seasoning1 tbsp
- Salt1 tsp
- Black pepper · ground½ tsp
- Thyme · dried½ tsp
- Chicken broth6–7 cups
- Red wine vinegar2–3 tsp
- Bay leaf1
- Red bean · drained rinsed1 can
- Lima bean · drained rinsed1 can
- Green bean · drained rinsed1 can
- Diced tomatoes1 can
- Tomato paste1 can
- Rice1
- Spinach · chopped3 cups
- Parmesan cheese · grated, for serving
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion, carrots, celery, zucchini, garlic, Italian seasoning, salt, pepper and thyme. Cook, stirring now and then, for 6–7 minutes until softened.
- Add the broth, water, red wine vinegar, bay leaf, all three drained beans, the diced tomatoes with their juice and the tomato paste. Bring to a boil, then add the rice or pasta. Cover and simmer for 35 minutes.
- Stir in the chopped spinach and simmer for 5 more minutes. Remove the bay leaf.
- Serve warm, topped with grated parmesan and fresh thyme if you like.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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