This minestrone soup is hearty, healthy and delicious!
Prep Time30 minutesmins
Cook Time1 hourhr45 minutesmins
Total Time2 hourshrs15 minutesmins
Course: Main Course
Cuisine: Italian
Ingredients
4cups Yellow Potatoes
4cupsCelery
2 1/2cupsCarrot
1/2headCabbage
15oz canLight Red Kidney Bean
15oz canPinto Bean
12ozTomato Paste
1/4cupOlive Oil
1heaping tbsnMinced Garlic
28oz canPeeled Plum Tomatoes
1/2cupRed WineCabernet Souvignon or Merlot is best
2quartsVegetable Stock
2Bay Leaves
1tbspDried Basil
5cupsHot Water
Instructions
Chop all veggies. Cut potatoes into 1 1/2 inch cubes. Chop celery and carrots into half inch pieces. Rough chop onion and cabbage.
Place large stock pot over medium heat and add oil. Put celery, onions and carrots into stock pot with minced garlic. Sweat until they're translucent and glistening.
Add wine. Reduce wine by half.
Add vegetable stock and tomato paste. Stir.
Add potatoes and cabbage.
Add hot water. Season with salt and pepper to taste. Add dried basil and bay leaves.
Simmer on medium heat until vegetables are firm but not crunchy.
Pull apart peeled plum tomatoes in your hand as you add them.
Add beans. Cook for 10 more minutes. Remove bay leaves before serving.
Notes
Cook noodles separately, then add. Top with Parmesan cheese.This soup is vegan unless you add noodles and cheese.