Hearty Minestrone Soup Recipe

I'm excited to share this tasty Minestrone soup recipe! This is one of my favorite winter time meals and is very easy to make. The great thing about this soup is that you can pretty much add whatever veggies you want. I used the basic ingredients for Minestrone soup, but you could also add french green beans, corn, cabbage or whatever you happen to have in your fridge.  

        Ingredients:

 

• 1/2 onion, chopped
• 2 celery stalks, chopped
• 1 cup carrots, chopped
• 3 garlic cloves, minced
• 1 28oz can diced tomatoes
• 1 15oz can white beans
• 1 15oz can kidney beans
• 4 1/2 cups vegetable broth
• 1/4 cup red wine (optional)
• 1 fresh rosemary sprig
• 3 bay leaves
• 1/2 tsp. oregano
• 2 Tbsp. fresh basil, chopped
• 1/4 cup chopped parsley
• 1/2 tsp. ground cumin
• 1/4 tsp. red chili pepper (optional)
• salt & pepper to taste
• 1 medium zucchini, chopped 
• 1 cup fresh spinach
• 1.5 cups shell pasta, cooked al dente (I use organic quinoa pasta)
• parmesan cheese, garnish

In a pot, combine broth, onion, celery, carrots, garlic, tomatoes, beans, wine, herbs, salt and pepper. Let soup cook for 30-40 minutes before adding remaining ingredients. Add zucchini and spinach and simmer for 30 minutes. Add cooked pasta 10 minutes before serving. Remove rosemary sprig, bay leaves and add salt & pepper to taste. Garnish with fresh basil leaves and grated parmesan cheese. Enjoy!