Healthy Minestrone Soup

 A Pinot Noir or Merlot pairs perfectly with this soup. Cheers!


2 tbsp extra virgin olive oil

1 small yellow onion, finely chopped 

2 carrots, finely chopped 

2 ribs of celery, finely chopped

4 cloves of garlic, minced

1 tbsp dried oregano

1 tbsp dried basil

1 fresh bay leaf

1 28 oz can of crushed tomatoes

1 can of garbanzo beans, drained and rinsed

4 cups of vegetable stock or bone broth

2-3 cups of water

1/2 cup of farro or small elbow macaroni

4 cups chopped fresh spinach leaves

1 tsp salt

1/2 tsp freshly ground pepper


Heat extra virgin olive oil over medium high heat in a large soup pot.

Add onions, carrots, celery and half a teaspoon of salt to the pot and saute until veggies are soft.  This will take 5-7 minutes.

Reduce heat to low and add the garlic, oregano, basil and saute for another 2 minutes.

Add tomatoes, garbanzo beans, vegetable stock, water and bay leaf.  

Turn the heat to high and add farro or elbow macaroni. Season with remaining salt and pepper.

Bring soup to a boil then turn the heat to low and simmer for 8-10 minutes or until farro or pasta is cooked.  

After 8-10 minutes, discard bay leaf and add fresh spinach leaves. Let the spinach cook in the soup for 2-3 minutes. Adjust seasoning if needed.  Serve.



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