When I’m not setting tables (or un-setting tables, as the case may be), you can find me standing over a soup pot, trying to keep warm by the heat of the stove. Nothing does this better than by making some delicious soup, and this vegetarian variety has quickly become one of my favorites. Using homemade vegetable stock (my new passion) makes this absolutely heavenly. Using the freshest ingredients just adds to the joy. If you happen to have a Parmesan rind, toss it in as well, and you will have the richest most delicious soup imaginable.
3 tablespoons extra virgin olive oil
1 cup minced white onion
1/2 cup minced celery
1/2 cup diagonally cut fresh green beans
1/2 cup sliced zucchini
1 Tablespoon minced garlic
4 cups vegetable broth, (homemade, if possible)
1 14-oz. can diced tomatoes
2 9-oz. packages Melissa’s steamed red kidney beans
1 15-oz. can cannellini beans, drained
1/2 cup julienned carrot
3 cups hot water
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 cups fresh Baby Spinach
1/2 cup ditalini pasta
1/2 cup Chianti
Heat olive oil over medium heat in a large soup pot. Saute onion, celery, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Stir in garlic and cook for 1-2 minutes more.
Add vegetable broth to pot, stir to combine. Add drained tomatoes, beans, carrot, hot water, and fresh and dried herbs and seasonings.
Bring mixture to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes. Stir in wine. Serve topped with shredded Parmesan cheese.
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