Minestrone Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 medium celery ribs, with leaves diced
- 2 medium potatoes, peeled and diced
- 1 (16 ounce) can diced tomatoes, do not drain
- 1 cup tomato sauce
- 1⁄4 cup dry red wine (I used a Merlot)
- 2 bay leaves
- 2 teaspoons Italian herb seasoning
- 1 cup canned chick-peas, drained and rinsed
- 1 cup frozen peas, thawed
- 2 tablespoons minced fresh parsley
- black pepper
directions
- In a large pot, heat the oil over a medium-low heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and continue to saute until both are golden.
- Add the carrots, celery, and potatoes. Add just enough water to cover the ingredients. Stir in tomatoes, tomato sauce, wine, bay leaves and Italian seasoning. Bring to a rapid simmer, then cover, lower heat to simmer and cook 20 to 25 minutes or until vegetables are just tender.
- Add the chickpeas, peas and parsley. Add water if soup has become too thick. (Note: I did not have to add water.) Season with pepper. Simmer another 20 to 30 minutes or until vegetables are completely tender.
- Discard bay leaves. Serve.
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Reviews
RECIPE SUBMITTED BY
Maryland Jim
Pasadena, 60