Sunday, October 16, 2011

Minestrone Soup

I think that I may have finally perfected my minestrone recipe! Chock full of healthy veggies, this pairs well with grilled cheese sandwiches, garlic bread, or a great big salad. Yum.

1 Tbsp olive oil
1 cup chopped onion
2 cups diced celery
8 cups chicken broth
1 cup red wine
1 large zucchini, diced
1 large potato, washed and diced
2 1/2 cups (2 large handfuls) cut green beans
8 large carrots, peeled and diced
1/2 tsp oregano
1/4 tsp pepper
1/4 tsp salt
1/2 cup tomato sauce
1 14.5-oz can diced tomatoes
1/2 pound torn spinach
1/2 cup uncooked orzo pasta

1. Heat oil in a large Dutch Oven over medium-high heat. Add onion and celery; sauté until tender, about 4-5 minutes. Add remaining ingredients. Bring to a boil; reduce heat to medium-low. Cook 30-45 minutes or until potatoes are tender.

*For vegetarian option, use vegetable broth in place of chicken broth*
*For gluten-free option, omit pasta*

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