A hearty Minestrone Soup that will keep you warm and reboot your immune system this winter!
Ingredients
- 2 tablespoons of olive oil
- 1 1/2 cups of onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 large zucchini, diced
- 1 large squash, diced
- 1 cup of frozen corn
- 1 1/2 cups of green cabbage, thinly sliced
- 1 can of red kidney beans, drained & rinsed
- 1 can of white kidney beans (or great northern beans), drained & rinsed
- 6 oz. of fresh spinach
- 2 teaspoons of dry basil
- 1 teaspoon of dry oregano
- 1/2 teaspoon of dry thyme
- 1/2 teaspoon of red pepper flakes
- 1/4 cup of white white
- 2 cans of diced roasted tomatoes
- 7 cups of vegetable stock
- 1 cup of water
- 1 cup of whole wheat small pasta shells (or you could use whatever you want)
- 1/2 cup of parmesan cheese for garnish
Method
- Heat a large Dutch Oven or Soup Pot to medium high heat. Pour in olive oil and then immediately add onions.
- Saute until translucent, about 3-4 minutes.
- Next add garlic and saute for 30 seconds and immediately add in white wine. Scrap the brown bites off the bottom.
- Next add in carrots, zucchini, squash, and corn. Saute for 6-8 minutes, until the vegetables are starting to get soft.
- Next add in basil, oregano, thyme, red pepper flakes, salt & pepper. Stir until herbs are combined.
- Add in fire roasted tomatoes, water, and vegetables stock.
- Bring to a boil and then simmer for 15 minutes to let all the flavors soak in together.
- Next add in noodles, kidney beans, and white beans. Cook for 10 minutes, until noodles are done.
- Add in cabbage and spinach, stir in until wilted, approximately 2-3 minutes.
- Serve with shredded parmesan cheese on to.
Recipe from Joyful Healthy Eats.
