Prep 0 mins
Cook 55 mins
I was sitting here one day really hungering for Minestrone. I started putting a little bit of this and a little bit of that until I came up with what I would consider a minestrone that is different from any recipe I've seen on the internet. It turned out excellent--so much so that I couldn't think of not sharing it.
- 9 tablespoons vegetable oil
- 2 cups red onions, diced
- 1 1⁄2 cups zucchini, diced
- 1 (14 ounce) can Italian cut green beans, drained
- 2 stalks celery, chopped
- 6 garlic cloves, minced
- 8 cups chicken stock
- 4 large carrots, chopped
- 1 (14 ounce) can red kidney beans, drained
- 1 (14 ounce) can great northern beans, drained
- 1 (14 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 4 cups water
- 3 bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon italian seasoning
- 1 (10 ounce) box frozen spinach, thawed
- 1 1⁄2 cups small shell pasta
- 1⁄2 cup red wine
- 1 inch piece of rind for parmigiano-reggiano cheese
- 1 lb Italian turkey sausage
- 2 cups basil pesto
- Bring large soup pan to high heat and add oil. Saute onions, zucchini, celery, carrots, and bay leaves until onions are translucent.
- Add stock, tomatoes, beans, basil, oregano, Italian seasoning, salt + pepper to taste, water, green beans, Parmesan rind, and garlic. Bring to boil and then reduce heat to simmer for 25 minutes.
- While soup is simmering cook sausage on charcoal/gas grill with a hunk of smoking wood (if available).
- Add pasta,spinach, and water and simmer for 25 minutes longer.
- When sausage is finished cooking, chop it into small chunks.
- Add red wine and sausage and cook for 5 minutes longer.
- Serve each bowl with about 1 teaspoon of basil pesto. Sprinkle freshly grated Parmesan to taste. Have extra virgin olive oil at table to drizzle in soup.