INGREDIENTS
3 T. olive oil
3 cloves garlic, chopped
2 onions, chopped
2 cups celery, chopped
5 carrots, sliced {you could use 3 large ones instead}
2 cups chicken broth
2 cups water
4 cups tomato sauce {I use 28 oz can crushed tomatoes}
1/2 cup red wine {optional, but I always use it}
1 cup cannellini beans, drained and rinsed
1 (15 oz) can green beans
2 cups baby spinach, rinsed {I rough chop mine into smaller pieces}
3 zucchinis, quartered and sliced
1 T. chopped fresh oregano
2 T. chopped fresh basil
salt and pepper to taste
2 T. grated Parmesan cheese for topping
DIRECTIONS
In a large stock pot, over medium-low heat, heat olive oil and saute onion and garlic for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
Add chicken broth, water, and tomato sauce or crushed tomatoes. Bring to a boil, stirring frequently. If desired, add red wine at this point. Reduce heat to low and add cannellini beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
You could add cooked pasta at this point. Top with grated Parmesan cheese.
**Let me start by saying I do not like minestrone soup, but this recipe is too good not to love! Again, had this at the sister-in-law's house the night before a big holiday meal. {Wish you all could go to her home for any gathering with me! It is like eating at a five star restaurant for EVERY meal. I'm talkin' everything from scratch! Impressive and always tasty.} This soup is great for a soup/salad dinner the night before or after the big holiday meal. It makes for some great leftovers too.
